A golden, potato specialty much beloved in Switzerland, great as an accompaniment to a meal or a meal in itself with a fried egg on top.
- approx. 8 medium baking potatoes
Salt & Pepper
fresh chopped parsley
3-4 tablespoons Olive Oil
30g – 1 oz butter
Parsley for garnish
Boil the potatoes in salted water until almost tender. Drain and leave to cool before peeling. When completely cold place in the fridge for an hour to chill, this makes the potatoes easier to grate.
Grate the potatoes on a coarse grater, add the pepper and chopped parsley and mix.
Heat the butter and olive oil in a non-stick pan, place spoonfuls of the potato mixture into the pan, evenly spaced. Press down with the back of the spoon and fry until golden brown on each side. Around 2-3 minutes each side.
Remove from the pan and keep warm until all the mixture has been cooked.
For one large Rösti place all the mixture in a large frying pan and cook on a lower heat until golden brown on both sides.
Decorate with sprigs of Parsley.
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