My kids happily pay S$14 for a plate of rösti, which is basically just shredded potatoes! So, I’m teaching them how to make it at home at a fraction of the cost. Not only is it cheaper, but it’s also healthier, with less oil and no deep-frying required.
INGREDIENTS
- Butter
- Potatoes (I’ve used Brastagi, Russet, and Australian Gourmet potatoes, all with good results.)
- Salt & pepper
METHOD
- Wash the potatoes and shred them into small pieces, leaving the skin on.
- Gather the shredded potatoes in your hands and squeeze out as much liquid as possible. This helps prevent the rösti from becoming soggy.
- Heat a frying pan over medium heat and add enough butter to lightly coat the pan.
- Add the shredded potatoes and spread them evenly into a thin layer. Cook until the bottom is golden brown then carefully flip and cook the other side.
- Season with salt and pepper. Continue cooking until the potatoes are tender in the centre and crispy on the outside. Serve immediately.
