HOW TO PREPARE ROSTI.

Making rosti, a Swiss potato dish similar to hash browns, is straightforward but requires attention to detail to achieve the perfect crispy texture. Here’s a basic recipe to get you started:

Ingredients:

4 large potatoes (preferably starchy varieties like Russet)
Salt and pepper, to taste
2-3 tablespoons butter or oil (for frying)

Instructions:

Prepare the Potatoes:

Peel the potatoes. Traditionally, rosti uses raw grated potatoes, but some recipes parboil or partially cook them. For a classic approach, grate the potatoes directly.

Grate the Potatoes:

Use a box grater or a food processor with a grating attachment to grate the potatoes into long strips.

Seasoning:

Place the grated potatoes in a bowl. Season generously with salt and pepper. Mix well to distribute the seasoning evenly.

Shape the Rosti:

Heat a large frying pan over medium heat and add half of the butter or oil.
Take a handful of grated potatoes and squeeze out any excess moisture. Form it into a compact round shape, about 1 cm thick.

Cooking:

Carefully place the formed rosti into the hot pan. Cook over medium heat for about 5-7 minutes on each side, or until golden brown and crispy.
Use a spatula to gently press down on the rosti occasionally to help it hold together and cook evenly.

Flip and Cook the Other Side:

Once the first side is golden brown and crispy, carefully flip the rosti using a spatula. Add more butter or oil to the pan if needed. Cook the other side for another 5-7 minutes, or until golden brown and crispy.

Serve:

Once both sides are cooked to your liking, remove the rosti from the pan and drain on paper towels to remove excess oil.
Serve hot as a side dish or a main course, optionally garnished with fresh herbs or served with sour cream or applesauce.

Tips:

Potato Type: Choose starchy potatoes like Russets for the best texture.
Grating: Grate the potatoes just before cooking to prevent browning.
Pan: Use a non-stick pan or a well-seasoned cast-iron skillet for easy flipping.
Crispiness: Resist the temptation to flip the rosti too early; let it form a crispy crust on one side before flipping.

Enjoy your homemade rosti!