On sunday I was at airport Zurich/Kloten buying cheese for my return to Berlin, then I thought its time for the Swiss classic Rösti.
There are around 3 versions of making Rösti. Classic would be to use cooked potatoes from the day before, another version is to use fresh potatoes and grate it and put the grated potatoes in a kitchen towel and squeeze all the liquid. My version is to grate the raw potatoes and not squeeze it, the starch in the potatoes helps to make a perfect Rösti. BTW, I made the other 2 versions too, but I was not convinced with the final product. Finally, don’t be shy using salt. Potato dishes in general need a lot of salt.
Note: use a non-sticking pan or like me an old iron pan.
https://www.wineberserkers.com/content/?p=1441
ENJOY
Martin