Roesti is best made with russet potatoes boiled the day before. Serves 4.
2-3 Russet potatoes
1/2 cup vegetable oil
salt & pepper
Boil whole potatoes until tender (45-60 minutes), cool and transfer to refrigerator to chill completely (works best if cooked the day before). Peel, and grate potatoes coarsely.
Heat vegetable oil in a large, heavy skillet over medium flame. Add potatoes, salt and pepper; stir to mix evenly. Fry / saute until a golden brown crust starts to form, shaking pan regularly and flipping about 3 times.
Press down evenly. Add 2-3 TBS water, cover and reduce heat to low. Let potatoes form a brown crust over low heat for 10-15 minutes.
Serve on a hot dish or spoon directly to plates. Serves 3-4.
-adapted from Chef Walter Schmuki, Chez Walter Restaurant
* Variations: Roesti can be mixed with minced bacon, minced onions, cumin, any kind of cheese or all of the above.