If you have ever been skiing, hiking, or just touring in Swiss-German territories, you have had Rosti. It is about as traditional a dish as you can get and is perfect for a cold winter weekend with some sausages and cold beer. You must plan ahead however, because the potatoes must be cooked a day in advance. —Bubba Mac
2 1/4 pounds
waxy potatoes....like yukon gold
natural oil .... like canola or peanut
The day before you plan on making the rosti, you must boil the potatoes in their skin until just tender. Drain and refrigerate overnight.
The next day, skin the potatoes. Grate coarsely and season with salt and pepper.
( I use a box grater with the large holes)
The next day, heat 2 TBS of butter and 1 TSP of oil in a skillet over medium heat. Add the potatoes and press into a cake tucking the loose edges in on the sides. Cook over moderate heat for about 20 minutes peaking under the edges to see if the underside is browning. You can use a non stick skillet, cast iron or whatever you have, but its important to not try and use too big a skillet. You must maneuver and flip, so make sure you can handle the skillet. I use a well seasoned steel omelet pan.
Place a plate over the Rosti and invert the pan. Then add the remaining butter and oil to the skillet and return the potatoes to the skillet and cook the second side for another 10 minutes or so.
Invert the Rosti onto a serving plate, garnish with chopped parsley or not and cut into wedges.