Swiss Potato Cake (Rosti).
| Published: 8th August 2008 17:52 |
There are many modern versions of this potato cake , but this recipe was given to me 29 years ago when Ian was working in Switzerland. The very first time Ian tasted this he was hooked and I was priveliged that Franz , the hotel owner , told me how to cook this delicious RÖSTI.
Ingredients.
Serves 2 people.
The very best potato's to use for this dish are Maris Piper or King Edwards.
4 Large Potato's
Olive oil
Salt and black pepper.
Method.
Par boil the potato's for about ten minutes until a skewer passes through easily , then drain and leave to cool on a wire rack.
When cold peel off the skin and coaresly grate the potato's , season with salt and black pepper.
Heat a tablespoon of olive oil in a thick based non stick frying pan and add the grated potato approx. half an inch thick and shape to the pan , fry until golden and crispy on one side , then remove and slide onto a plate , place another plate over the top and turn over. Slide potato cake back into the pan with more oil and repeat the process. When crispy on the second side , remove from pan onto a warm plate.
Best served immediately.
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