SWISS ROSTI (CRISP AND GOLDEN POTATOES)
Recipe & photos: Germanfood.about.com
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- 3 or 4 medium
- russet potatoes
- 2 to 4 Tbsp
- butter plus 1 tbsp. more
- salt to taste
- pepper to taste
3Cook over medium heat for 3 or 4 minutes, stirring occasionally to coat the potatoes evenly with butter. Pat the potatoes into a cake with a spatula and let cook for 10 minutes, uncovered. Cover and cook for another 5 to 10 minutes.
5Slide the Rosti back into the pan, golden side up, and cook about 15 minutes longer, pressing down once or twice to make the pancake stick together more. You can cover it to get the potatoes cooked in the middle, but remove the cover at least 5 minutes before the end so that your pancake is crispy on the outside.
7NOTE: You may also add parsley, onions, nutmeg or ground paprika.