POTATO ROSTI

This classic Swiss dish is made from grated potatoes that are fried until crispy.  You can make big pan-sized rostis, but these smaller ones are easier to turn.  Eat them for breakfast or as a side dish to a main meal.

Prep time: 20 minutes
Cook time:  10-20 minutes
Makes:  8

Ingredients:
3-4 medium-sized russet potatoes, about 2 lb. (900 g), peeled
salt and freshly ground black pepper
4 tbsp. olive oil

Equipment:
saucepan
colander
grater
bowl
clean dish towel
fork
large frying pan
metal spoon
spatula

1.  Cut the potatoes in half and parboil them in a saucepan of boiling salted water for 6-7 minutes.  Drain and let cool.

2.  Coarsely grate the potatoes into a bowl or onto a plate -- graters with big holes are best  Transfer the potatoes to a clean dish towel.

3.  Use the dish towel to squeeze out any excess liquid, which would make the rosti soggy.  Add the salt and pepper and mix lightly with a fork.

4.  Heat half the oil in a large frying pan and let it begin to sizzle.  Shape spoonfuls of the grated potato mixture into round cakes 1/2-3/4 inch (1-2 cm) thick and place four of them into the pan.

5.  Gently fry the rosti for about 5-10 minutes or until golden brown and crisp underneath.  Turn them with a spatula, then cook for another 5-10 minutes or until browned on the other side.  Remove from the pan and keep warm while cooking the rest of the mixture in the remaining oil.

Variation:  Get inventive and mix the potato with other delicious root vegetables such as sweet potatoes, carrots, parsnips, or even beets.