Rösti

Method

1. Scrub the potatoes, leave the skins on and put them in a 18 cm pot. Cover with cold water by 2 cm, bring to the boil over high heat, about 10 min, then lower to medium heat and simmer for 17 min. They are ready when a knife slides into the outside easily but still meets a little resistance in the very centre. Fully soft potatoes turn to mash when you grate them.

   Add in this stepPotatoes (medium, waxy or all-purpose) 500 g

   high heat→medium heat

2. Drain and let them cool in their skins, then refrigerate, loosely covered, for at least 4 h, ideally overnight. Cold potatoes have firm starch, so they grate into distinct strands that hold together in the pan.

3. Peel the cold potatoes; the skins rub off easily with your fingers or a small knife. Grate them on the largest holes of a box grater into a big bowl, sprinkle with the salt and pepper and toss lightly with your fingertips. Do not squeeze or knead, or the rösti turns gluey.

   Add in this stepSalt ¾ tspBlack pepper to taste

4. Heat half the butter and the oil in a 22 cm frying pan (non-stick or cast iron) over medium heat until the butter stops foaming. Spread in the potatoes evenly; after 1 minute, use a spatula to push the edges inwards and press the top gently into a round cake about 2 cm thick. Leave it alone and cook for 12 min. It is ready to turn when the whole cake slides as you shake the pan and the edge you lift is deep golden. If it browns too fast, turn the heat down a little.

   Add in this stepButter 13 gNeutral oil 1 tbsp

   medium heat

5. Put a plate larger than the pan over the rösti, hold plate and handle together and flip it in one quick move. Melt the rest of the butter in the empty pan, slide the rösti back in, browned side up, tuck in the edges and cook over medium heat for 10 min more, until the second side is crisp and golden. Nervous about flipping? Slide it onto a plate first, cover with a second plate and turn the two plates over.

   Add in this stepButter 13 g

   medium heat

6. Slide the rösti onto a board, cut it into wedges and serve straight away, while the crust is still crackling. It goes beautifully with fried eggs, sausages or creamy mushrooms.