Servings: 2 servings
Ingredients
- 400 g potatoes slightly starchy
- black pepper
- salt Himalayan pink salt or Celtic sea salt
- oil avocado, mild olive or high-oleic sunflower oil, for cooking
- butter (from grass-fed cows), for cooking
Optional
- onion, garlic, paprika powder, Mediterranean herbs Variation,
For a Seed-Free Version
- black pepper Variation, OMIT
Procédé
- Peel and grate the potatoes. Place them in a mixing bowl without rinsing or draining them. The liquid contains starch, which is needed to hold the rösti together. This means there is no need for an egg or any other additions.400 g potatoes
- Heat a frying pan over medium heat and add the butter and oil. Ideally, use both, as their properties are slightly different and together they make the potato pancake nice and crispy.oil, butter
- Sprinkle the potatoes with salt and grind fresh black pepper over them.black pepper, salt
- Mix and transfer everything to the pan. Spread evenly and press down firmly with a spatula. Cook for 10 minutes over medium-high heat.onion, garlic, paprika powder, Mediterranean herbs
- Once the potato pancake can slide back and forth without breaking, flip it. This is not as easy as flipping a crepe. Use a plate to help: place it over the rösti, invert the pan and plate together, then slide the rösti back into the pan.
- Alternatively, slide the potato pancake onto a plate first. Place a second plate upside down on top. Flip the plates over and slide the potato pancake back into the pan.
- Cook for about 5 more minutes. If needed, add a little more butter or oil to the pan first. While cooking, drizzle a little more oil around the edges as well.
Notes
Potatoes contain many beneficial compounds, but also antinutrients. Most of these are found in the sprouts, which should therefore be strictly avoided.
Equipment: small PFAS-free frying pan, spatulas, box grater (or food processor).
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