SERVES: 4
INGREDIENTS
- 2 medium-large white potatoes, about 700g in total
- 3 tbsp olive oil
METHOD
- Peel the potatoes then put a clean, damp tea towel on your work surface. In the middle of the tea towel, grate the potatoes using the largest gauge of the grater. Add a good couple of pinches of salt and toss it into the potato.
- Gather up the four corners of the tea towel and, over a sink, twist the towel until liquid starts to drain from the potatoes. Keep twisting to remove as much of the liquid as possible.
- Heat the oil in a 20cm non-stick frying pan (you can use a slightly larger or smaller pan, it will just mean the thickness is slightly different), and when it is warm add the grated potato and spread it out, pushing it into the base and ensuring it is all flat to the pan.
- Cook the potato over a medium heat until a crust forms on the bottom. I put a light weight, such as a saucepan, on the top of the potato so that the bottom cooks evenly. After about 10 minutes, sneak a quick look at the underside and, when it is golden brown, flip it over. Cook for another 10 minutes or so, until golden brown on both sides.
- When the rösti is cooked, transfer it to a chopping board lined with a couple of sheets of kitchen paper to absorb some of the fat. Once the fat is absorbed, the rösti is ready to serve. Cut into quarters and serve with fish or meat as a side dish, or with a green salad as a light lunch.
https://www.telegraph.co.uk/recipes/0/potato-rosti-recipe/