Preparation
- Put the potatoes in their skins in cold water, bring to the boil and cook for 10 to 15 minutes until they are still very firm. Drain and leave to cool for about 20 minutes; they should be cold or lukewarm for grating.
- Peel the potatoes and grate them on the coarse side of the grater into a large bowl. Season with salt and pepper and toss lightly.
- Melt some of the butter in a non-stick frying pan, 22 cm in diameter. Add the grated potato and fry for about 5 minutes over a medium to high heat, stirring and pressing it into a cake with the spatula.
- Dot butter around the edge and fry the cake for 6 to 7 minutes without stirring until the underside is golden brown.
- Grease a large flat lid with butter, place it on the pan and turn the rösti out onto it. Melt another knob of butter in the pan and slide the rösti back in.
- Dot butter around the edge again and fry for another 6 to 7 minutes until the top is crisp and the middle soft. Cut into pieces and serve hot.
Drink with it
White wine · excellent match
Chasselas (Fendant, Lavaux), dry
The Swiss classic with rösti: restrained fruit and mild acidity lift the butter, and a fine minerality suits the crust.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Pale Hefeweizen, well chilled
Carbonation and yeasty fruit cut through the butter fat, and the soft malt sweetness mirrors the potato and crust.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Pale lager, ice cold
Freshness and a light bitterness cleanse the palate after every crisp bite.
Pils or Helles: What's the Difference?