- 8 large potatoes, peeled and grated
- 1 large onion, coarsely grated
- 80g butter, melted
- salt and freshly ground black pepper, to taste
- olive oil, to fry
Recipe Directions1. Line a colander with kitchen towel. Mix the potato and onion together and place in the colander to drain off the liquid. Now place in a clean tea towel and wring out any remaining liquid. 2. Place the potato and onion mixture in a bowl and stir in the melted butter. Season with salt and pepper, and stir well to coat in the butter. 3. Heat a little olive oil in a frying pan and place half a cup of the potato mixture per rösti into the base of the pan. Press down with a spoon to make a little cake and fry for 3 to 4 minutes per side or until golden and crisp. Repeat this until you have used up all the rösti mixture. 4. Keep the rösti warm in the oven while you cook the rest of the mixture. Tip: I often add herbs to my rösti and match the herbs to the meat I’m serving with them.
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