The cooked rösti can be made up to 12 hours ahead and reheated in a hot (220°C/200°Cfan/gas 7) oven for about 10 minutes.Rösti potatoes make a great supper dish, topped with fried eggs and bacon.
SERVES 4
750g (1½ lb) roasting potatoes, peeled
½ small onion
50g (2 oz) butter, melted
3 tablespoons olive oil
Coarsely grate the potatoes and onion (this can be easily done in a processor) and put into a clean tea towel, then wring out as much moisture as possible before placing in a bowl.
Stir the melted butter into the potato and onion in the bowl, season with salt and pepper, and mix well.
Heat the olive oil in a 20cm (8-inch) non-stick frying pan. Add the potato and onion mixture and press down. Cook over a high heat until the underside is golden brown, about 3 – 5 minutes, shaking the pan from time to time.
Using a non-stick fish slice, carefully turn the rösti over and continue to cook for a further 8 – 10 minutes until the other side is golden brown and cooked through.
The cooked rösti can be made up to 12 hours ahead and reheated in a hot (220°C/200°Cfan/gas 7) oven for about 10 minutes.
Tip on to a plate, cut into wedges and serve hot.
AGA COOKING Cook on the boiling plate. After flipping over, transfer to floor of the roasting oven for about 15 minutes until the underside is brown and the potatoes are tender.