Try this delicious cake recipe:
You should always take a light-flour variety: very floury potatoes need a lot of fat to finish frying !
Swell potatoes the day before (Swell potatoes = cooked, peeled potatoes), but not too soft !
By the way, Rösti can also be made with raw potatoes.
On the other day, remove the peel and grate (coarsely) on the Rösti grater (deviation: Zurich Rösti, the potatoes are cut into thin slices).
Heat the fat, add the potatoes and fry lightly, turning several times.
This is especially important so that the potatoes can mix evenly with the fat.
Push the potatoes together to form a cake. Cover with a plate the size of the frying pan or a well-fitting lid. Ideally, the cavity between the Rösti and the lid should be as small as possible.
As soon as the potatoes sizzle, turn the temperature down to low and roast the Rösti for 20 to 25 minutes. During this time the famous golden brown crust will form.
To serve, turn the rösti out onto a plate.
Important: Do not poke the Rösti during frying, as this will cause the frying fat to be absorbed by the potatoes and the Rösti will burn or stick to the bottom of the pan.
As a supplement: peeled potatoes
Boil the water, salt and unpeeled potatoes together, then simmer for about 20 minutes, pour off the water and let the potatoes cool down.
The saucepan
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