POTATOES ROSTI

Either we eat a steak or I decide to serve a plate of cheese and cold cuts, this rösti is perfect as accompaniment.

Potatoes rösti is my boyfriend's favorite side dish. And mine...as it's quick, easy and all what I need are three ingredients.

Crispy outside and soft, buttery inside it's an original way to serve potatoes. It's also a lighter alternative to fries.

I started to prepare my rösti from scratch; only later I discovered its history (it is a Swiss traditional dish initially eaten as breakfast) and the different versions (indeed you can add cheese, salami or other vegetables). I would like then to precise that my recipe doesn't pretend to copy or imitate the original one.

Let's see how to prepare it!


For 2 servings

2 big potatoes (or 4/5 small)
2 spoons of olive oil
salt

Preparation

1. Peel the potatoes, wash them carefully and grape them into a clean tea towel. Dry the potatoes as much as possible.

2. Heat a large frying pan over a medium heat; add two spoons of olive oil.

3. As soon as the oil is hot, add the potatoes. Using the back of a spoon, push down to compact them and give a round shape..
Tip: chose a pan adequate to the amount of potatoes used. For two/three persons, it's enough a 24cm pan.

4. Roast the rösti for 4/5 minutes on both sides or until golden-brown.
Tip: to turn more easily the rosti, use a plate or a lid.

5. Season with salt, then place in a serving plate. Your rösti  is ready! :)