4 pieces potatoes
2 tbsp Olive Oil
to taste Salt
2 tbsp Butter
A famous dish in Switzerland, this is basically sliced potatoes baked in a pan with butter. The starch in the potatoes makes them stick together and form a galette. It is mostly made with leftover potatoes and sometimes with eggs or meat.
A lot of Swiss recipes use leftovers because there were periods when times were hard in Switzerland and people couldn’t afford to waste food.
- Place potatoes in a large saucepan, cover with cold water and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set them aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
- Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
- When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.