POTATOES ROSTI
INGREDIENTS
- 400 g medium sized potatoes
- 40 g butter
- Salt and pepper to taste
- Crème fraiche
INSTRUCTIONS
In a medium saucepan or small pot, cover the potatoes with cold water, season generously with salt, and bring to a simmer. Let them cook until you can just pierce them with a knife, which takes about 20 minutes. Drain the potatoes, let them cool to room temperature, then cover and refrigerate until fully chilled. Once they are cold, peel them.
Using the large holes of a box grater, grate the potatoes into a mixing bowl. Season with salt and pepper to taste, then stir to combine.
In a flat nonstick pan (about 22cm wide), melt half of the butter over medium-high heat until it starts foaming. Add the grated potatoes and, using a flexible spatula, shape them into an even disc about 2cm thick. Let them cook for around 10 minutes until the bottom is deep golden brown and crisp, lowering the heat if needed to prevent burning.
Carefully slide the rosti onto a large plate, place a second plate on top, and flip to invert it. Slide it back into the pan, add the remaining butter, and cook for another 10 minutes until the second side is golden brown and crisp.
Serve hot with a spoonful of crème fraîche, a fried egg, sautéed mushrooms, or any topping you like!
