I loves potatoes. Don’t you?
Most of all, I love the way you can vary potatoes, and I’ve (almost) never encountered a badly prepared potato meal. In my opinion, if you can boil an egg, you can also do something good with potatoes, as long as you keep an eye on them ;o)

Here comes one of my fave type of potatoes, which I love making for myself. Step by step. Anyone can make this!
They’re good by themselves, but are also a very good companion to any other dish where you would serve potatoes.

You will need:

Potatoes: I used about 450 grams for just me. As a main course, though, with only some veggies on the side.
Onion: I had one onion of about 135 grams, but I didn’t use it all; perhaps little more than half of it.
Salt & pepper

Olive oil

Peel the potatoes, grate them on a large-grained grater. Add salt, and squeeze them really tight, get rid of all the potato juice! Adding the salt extracts more juice from the potatoes, and you want them to be as “dry” as you can manage.

Peel the onion, and grate it also. This is a pain – it’s gonna be a bit hard, and you’ll probably cry, as all the juices in the onion will be released this way.

Add the onion to the potato, and add pepper and a bit more salt. Remember not to hold back on those spices, they enhance the flavour of the whole dish! You can of course add some later, but it really tastes best when it’s added before cooking.

Throw the mixture in a pre-heated pan with some olive oil. Put on a lid, and let it simmer for about 5 mins, stirring a bit once in a while so the top layer also gets cooked.

When your potatoes look cooked, that is, they become a bit glazy, you push them aside and add some more olive oil to the pan. Lift the potato mixture a bit so the oil also gets under it.

Pat the potatos down and give them a nice smooth surface, put on the lid again and let it cook on low heat for about 5 mins. When you see that the edge gets a bit crunchy / light brown, you’re ready to turn it!

Loosen the edges a bit, so you’re sure the mixture is not attached to the bottom of the pan. Now, put the lid on, and turn your pan upside down!

When you remove the pan, the rösti will lie beautifully on the lid. Add some more olive oil, carefully slide your potato pancake into the pan again, put on the lid and let it cook for about 5 mins more.

Now, take it off the heat, remove the lid, slide the rösti from the pan directly onto a plate – and serve!

I like to add some green stuff. Here it’s parsley, from the freezer; it gets the perfectly right temperature when sprinkled onto a hot dish like this.