Rösti

Directions

• Ideally the day before, boil the potatoes in their jackets, in salted water. This usually takes around 20-25 minutes. You are looking for potatoes that are cooked, but still a little firm. Cool them completely and keep them in the fridge until needed.
• Peel the potatoes (the skin should come off very easily, and usually I just scrape it off with a butter knife), then coarsely grate with a cheese grater (or Röstiraffel, Switzerland’s very own Rösti grating tool).
• Season with nutmeg, salt and pepper, using your hands to gently toss through the grated potatoes.
• Heat your pan over high heat. Add fat to the pan and when this starts to splutter, add the grated potato and press it down all over. Turn the temperature down to medium and let it cook without disruption for about 12-15 minutes (I find it helpful to set a timer, otherwise I get impatient and try to lift the pancake before a nice crust has formed).
• Now, try to give the frying pan a shake and if the pancake moves, use a spatula to peek underneath.
• When the bottom is golden brown you are ready to flip.
• Slide the pancake out onto a plate, cooked side down, add a little more fat to your pan, then gently flip it back into the pan. (Or turn the whole pancake upside down onto a plate, add a little more fat, then slide it back in).
• Cook for another 12-15 minutes or until golden.