Potato Rösti

I maintain that preparing Rösti is the easiest thing in the world, if a few little things are observed. The latter is probably the problem, because even in Switzerland, the motherland of the Rösti, are rarely correctly fried Rösti to enjoy. In order for the Rösti to turn out well, you need a good coated frying pan Teflon or similar.

Then the potatoes are peeled and grated raw with a grater into a sufficiently large bowl. You can equally take a pommesfrites cutter, which has a setting that allows you to cut very narrow pommes-frites matchstick potatoes. Once all the potatoes are grated into the baking bowl, place the frying pan on the stove, put a little butter in it, grab the grated potatoes with your hands as if you were trying to form a snowball, squeezing the potato mixture as tightly as possible. You can also roll everything together in a towel and squeeze it. Then put the dried potato flakes into the frying pan and spread them evenly.

The whole thing is cooked on a low fire. Do not squeeze or otherwise press the potatoes into the frying pan. Everything should remain loose. The fire should also remain small and casual, because at high temperature the Rösti would be very quickly crispy on the outside and wonderful to look at, but inside it would still be raw. Use a spatula to lift the rösti a tiny bit and check the underside for browning. We

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