Waldronweb My Favourite Recipes

Rosti Potato
Traditional Swiss recipe
It goes great with fish
Adjust the quantities to suit the number of servings required
An alternative to a single rosti is to make individual rounds shaping with serving rings before frying

Initial Preparation Time 30 minutes
Final Cooking Time 10 Minutes

Waxy potatoes
salt and pepper
Knob of butter

1. Wash potatoes and put in saucepan of water. Bring to the boil
2. Boil for 10 minutes, turn off heat and leave in the boiling water for further 10 minutes
3. Meanwhile, peel and finely chop the onion
4. Drain the potatoes and run under cold water to cool
5. Remove the potato skins (they should just slide off)
6. Remove any eyes or blemishes from the peeled potatoes
7. Grate the potatoes coarsely, keeping the pieces in shreds
8. Fork the onion, butter and salt & pepper into the potato and mix well retain the coarse nature
9. The previous steps can be done in advance of the final cooking
10. Press the mixture into a non-stick frying pan and fry over a medium heat until lightly browned
11. Turn over fry the other side. Place a plate over the frying pan and invert to turn over without breaking it up
12. Slide onto a serving plate from the frying pan