- Difficulty: Easy
- Time: 10 min of preparation, 20 min of cooking
- Type of Cooking: In a pan
- Doses For: 4 people
- About 800 g of yellow-fleshed potatoes
- 2 tablespoons of extra virgin olive oil
- 30 g of butter
The day before, boil the peeled potatoes in initially cold water, draining them when they are not yet fully cooked (they must remain a bit firm). Let them cool and put them in the refrigerator. When preparing the rosti, peel the potatoes and pass them on a grater with large holes to obtain strips. Chop the onion. Heat oil and butter in a heavy-bottomed non-stick pan, add the potatoes, salt, pepper and mix making them flavor well in the seasoning then mash them with the back of a spoon forming a compact pie. Keep the flame at half height and cook for about ten minutes, occasionally moving the pan. It will take about ten minutes before a golden and crispy crust forms; at this point, gently slide the rosti onto a plate, cover it with the pan then firmly grasp the plate and the pan and turn everything upside down with a quick gesture. Brown this side also in the same way and serve the rosti.