Originally a Swiss breakfast dish, rostis are now also eaten as a side dish to a vast array of meals for many the world over.
It's simple, yet delicious stuff. But then you honestly can't go wrong with potato, butter, salt and pepper. Be sure to grate or slice your potato finely or it won't cook all the way through.
- 600g floury potatoes
- 25g butter
- Salt and pepper
NUTRITIONAL CONTENT PER PORTION
- Calories | 1148
- Fat | 5.2g
Serves | 4
Prep Time | 10 minutes
Cooking Time | 45 minutes
- Pre-heat the oven to 180°c.
- Grate or slice your potato into fine strips, mine were sliced. Squeeze out the excess moisture using a clean tea towel and season generously with salt and pepper.
- Melt the butter in a large griddlepan.
- Add the potato and press down very firmly with a spatula to make a flat patty.
- Cook until golden brown on the underside and you can see the butter soaking into the higher layers. Flip and cook the otherside until it is golden brown too. You may need a plate to help you do this. Use your spatula to shape your rosti by pressing it firmly and neatening up the sides. Cook for 15 minutes in the oven.