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1
Please note that the potatoes must be completely cool to make Rosti, so plan ahead and cook the potatoes 1-3 days in advance.
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2
Wash the potatoes.
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3
Boil them covered in water or cook them in a pressure cooker until done.
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4
I prefer to boil them because it's easier to check when they are done.
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5
Cool them slightly until you can handle them.
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6
Peel while still warm.
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7
Keep the peeled potatoes covered in the fridge for 1-3 days.
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8
Grate the potatoes on a coarse grater.
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9
Heat the butter in a non-stick, 28-cm skillet.
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10
Add the chopped onion, the sliced garlic cloves and the finely chopped rosemary.
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11
Fry on low heat for 2-3 minutes, stirring from time to time.
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12
Add grated potatoes, stir.
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13
Slightly fry the potatoes on low heat for a few minutes, stirring from time to time.
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14
The potatoes should get a golden colour.
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15
Season with salt and pepper.
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16
Add the pancetta and the drained sun-dried tomatoes.
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17
Mix with the other ingredients, then form to a cake.
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18
Fry for another 15 minutes WITHOUT STIRRING.
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19
The Rosti should get a gold-brown crust.
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20
Turn the Rosti with the help of a big, flat plate (or the under side of a round tin) and fry for another ten minutes.
