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This recipe was uploaded by keithp
when we had Rosti in switzerland it was served very plainly with a couple of chunks of swiss cheese,some sprigs of parsley, tomato,and some dill pickles like gurkin and baby onion.
put them in a container and cover and put in the fridge overnight or I would say for at least 10 hours.
for the herb butter
mix some of your choice herbs with some butter in a bowl.
form the butter into a fat sausage shape and wrap it in cling film or foil and put in the fridge
The skins should come off easy now
1.Grate the potatoes into a bowl or large plate from a few inches above and so letting the grated potato fall quite loosely.
2.Heat up a large frying pan to medium high heat and coat with a little oil.
3. using handfulls quickly scatter the grated potato over the base of the pan it should ideally fill the whole base. press it down gently.
4. let it cook for a few minutes . I usually sprinkle some salt over too.
5. As it fries it starts to stick together let it stay flat, don't swirl it around, but you can check a little of the underside with a fork -it should look golden.
6. Take the pan off the heat and use a large plate roughly the size of the pan-base and place it upside-down over the rosti in the pan.
7. Put your one palm on the plate and holding the pan handle and turn the pan and plate over.
remove the pan back to the heat so you will now have the rosti on the plate like a golden potato pancake.
8. Now you have to cook the other side so carefully and quickly angle the plate over the pan to let the rosti slide in, in one piece.
9. cook this side for a few more minutes -you can turn the heat up a bit.it should get nice and golden.
10.shuffle it out whole back onto the plate give it some salt. cut up and serve either on it's own with a slice of the herb butter melting on the top and with pickles and cheese and garnish or even use it as a french fries substitute!
note: the picture on the menu is the actual rosti we had in switzerland not my efforts!