2 lbrusset potatoes
3/4 tspkosher salt
1/2 tspblack pepper
1 tbspmelted butter for seasoning
Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
Grab handfuls of potato and squeeze out excess liquid, then place in bowl.
Add butter, salt and pepper then toss. Don’t worry if your potatoes go brown/reddy - it’s still safe to eat, and turns white again when cooked.
3.5 tbspbutter for cooking
Melt half the butter in a non-stick pan.
Place the potato in pan, but do not pack down.
Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with spatula to check. If by 8 minutes it is not going golden, increase heat.
Flip: Cover pan with a round large plate with a handle. Holding the handle of the board
Flip quickly - and with confidence! If you have a circular or flat large plate, you can use that instead.
Cook second side: Melt remaining butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy.
Slide back onto the plate, cut into 4 or 6 wedges and serve immediately!
Watch me get Switzerland on the country picker! I used a country wheel to randomize the country selected, so that I can make sure to try a variety of dishes from different countries.
Watch me flip the rosti! I kind of fumbled with the plate but still got it anyhow! In the future, I will try to flip the rosti like a pro.