This one is basically shredded fried potato, whats not to like? Serve as an accompaniment or with a green salad.
2-4 large floury potatoes
2-3 tbsp sunflower oil
Salt and freshly ground black pepper
Grate the potatoes using a mandolin with a shredder attachment or the coarse side of a standard cheese grater into a clean kitchen tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much of the moisture as you can. Season with black pepper and divide and compress into equal sized portions.
Place a large frying pan over a medium heat and add two tablespoons the sunflower oil. Either use a metal chef’s ring or failing that carefully place each portion of the grated potato into the pan.
Fry the rösti for 3-4 minutes on each side until golden-brown and cooked through – add more oil if required.
Remove from the pan and place on kitchen paper to absorb any excess oil and season with salt and black pepper.
Serve while warm