Rosti Potatoes (Rosti)

We always see these so-called "original/authentic" Swiss Recipies for Rosti.

Having lived in Switzerland for 18 years, I can tell you that I have never seen Swiss people make Rosti like this ever!!!

So, the real way is to firstly find the right potatoes which should be of a dry variaty.

Then, cook the potatoes whole in boiling water - however, do NOT peel them or cut them into pieces.

When they are almost cooked through, drain the water and leave the potatoes to cool - for a minimum of 24 hours (i.e. at least overnight)

Then, you peel the potatoes and grate them - and then fry as above.

Try it this way and you'll never want to eat Rosti any other way !!!

I'm swiss......roesti is a "leftover" recipe......always use jacket potatoes, potatoes cooked in skin, from at least a day old, two would be even better. Also, for frying I use butter and they take a lot of salt. grate cheese over the top of roesti melt under grill and top with slices of tomato, just for a variation!