Introduction
If you’ve ever been to Switzerland then you’ll know that potato rösti is a must-have staple. This is our attempt at recreating this classic using ingredients available in South Africa.
Peel the potatoes, and grate using the medium or large side of a grater. Squeeze out excess juice from the grated potato.
Melt 1 tablespoon of butter, and add salt & pepper & mix into the grated potatoe.
Heat the other 2 tablespoons of butter & the teaspoon of oil in a medium size pan, and turn the heat to low.
Add the potato in chunks pressing down working your way around the pan until it is full.
Lightly press down the potato to form a flattened shape.
Cook the rösti for about 15-20 mins on one side, then check carefully to see the underside is golden, and use a plate to flip the rösti upside down, and slide back into the pan raw side down to cook for another 15-20 mins on the second side.
Additional butter can be added if the rösti is sticking or not crisping.
Add the grated gruyere, and top with a lid for 2 mins to melt the cheese, or slide under a grill for a few minutes.
Server hot with Snitzel, or topped with bacon & sour cream & chives for a meal on it’s own.
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