A famous dish in Switzerland, these are basically sliced potatoes fried in a pan with butter. The starch in the potatoes causes them to stick together and form a galette. It is usually made with leftover potatoes and sometimes with eggs or meat.
Many Swiss recipes use leftovers because there were periods when it was hard in Switzerland and people couldn’t afford to waste food.
- Place the potatoes in a large saucepan, cover with cold water and bring to a boil over medium heat. Cook for about 30 minutes or until tender. Drain and let them cool for about 10 minutes. Peel the potatoes and then refrigerate for at least 1 hour until chilled. Finally, grate them using the large holes on a cheese grater; reserve on the side.
- Heat lard or butter and oil in a non-stick frying pan over medium heat. When melted, add potatoes, sprinkle with salt and mix well, cover the potatoes with fat. Then gently press the potatoes with a spatula and shape them to fit the pan. Cook, shaking occasionally, until the edges are golden brown and crisp, about 20 minutes.
- When one side is done, cover the pan with a large plate and turn the rösti on top and slide it back into the pan to cook the other side of the fritters. Bake until golden brown, about 20 minutes. Finally, transfer to a cutting board, sprinkle with salt and cut into wedges to serve.