Solemn Man'S Rösti (Rosti)

1. 1

   In a large pot bring peeled, whole potatoes to a boil in unsalted water & cook until just prior to being fork tender. (about 10 min) Keep checking them- It is important not to let them go too far to fork tender, as in their next phase they need to remain intact to be grated into a fry pan. If they are fork tender or beyond, they will crumble when attempting to grate.

2. 2

   Drain, and transfer cooked potatoes to a clean bowl and refrigerate them overnight. or at least 6 hours.

3. 3

   1 Fry pan method: (Nonstick preferred) On medium heat, melt butter into fry pan. Grate cold potato (longer grate size) with a hand grater directly over and into pan. Continue to cook until lightly browned on bottom. (About 5 min) Slide potato cake onto a large plate so that the uncooked side remains facing up. Invert the fry pan over the plate and carefully & quickly flip the plate & pan over so that the uncooked side of the potato cake is now browning. Add a bit more butter down the sides of the pan if necessary. Once golden, transfer potato cake to a large bowl, sprinkle with salt & pepper to taste and mix gently with the tines of a fork. Cover bowl with foil to keep warm and repeat until all the potatoes have been grated and fried.

4. 4

   Favorite 2 Fry pan method: (Non-stick preferred) Use one med pan and one pan that is a bit smaller. Start by browning potatoes in the smaller pan. When ready to flip, place larger pan over smaller one (making like a clamshell fit) and then carefully invert/flip. The uncooked side of the potato cake should now be ready to be browned nicely in the larger fry pan. Continue cooking next batch again in the smaller pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.