- 450 g potatoes, grated
- 1 t salt
- ¼ t ground black pepper
- 2 T butter
- 1 T canola oil
- Sour cream, for serving
- Salmon roe, for serving
Peel and grate potatoes, then mix with salt and freshly ground black pepper. Allow to rest for 5 minutes.
Using your hands, squeeze out as much liquid from the grated potato as possible and place it in another bowl.
Heat butter and canola oil in a 23-cm cast-iron pan. Add handfuls of potato to the hot pan and spread it out in an even layer. Reduce the heat
and cook until the bottom has browned and the top is slightly translucent. Cover the pan with an upturned plate, invert the pan, then slide the rösti back
into the pan to cook the other side.
Each side should take approximately 7 minutes. Slide the rösti from the pan onto a plate and cut into 4 wedges.
Serve with sour cream and salmon roe.
Cook's note: Potatoes are the ultimate comfort food. And if you can eat them in almost any incarnation, this is for you. For a sweeter option, try sour cream and apple sauce.