Rosti potatoes

Rosti potatoes

Rosti potatoes

Rosti potatoes has been on my list of things to cook one day for a long time but it always seemed to involve too much faffing around.

I decided to give it a go yesterday and it couldn’t have been easier – one of the easiest ways of preparing potatoes that I’ve ever done. Some recipes call for using raw potatoes, others for boiling the potatoes first before grating, others for adding egg yolk and others for squeezing out the water first. My recipe uses raw potatoes, salt, pepper and oil. Period. It was delicious – crispy on the outside and soft and fluffy on the inside.

You can make individual rostis but today I decided to make a large one.

1 medium potato per person, coarsely grated
olive oil

Put the grated potato into a bowl and season with salt pepper. It is important not to wash the potatoes and to keep the starch as this will bind the potato together when it is cooked.

Heat some olive oil in a frying pan. Add the potato and set the timer for 10 minutes. Fry on fairly high heat for a minute or so before covering with a flat pan lid and turning down the heat for the rest of the cooking time.

Drizzle over some oil onto the top of the rosti and gently ease away from the sides of the pan with a spatula. Use the lid to flip the rosti and fry for a further 10 minutes on the other side, covering and turning up the heat at the beginning of the cooking time. Serve.