The Art of Easy Rosti
The art of the easy rosti. There is only one necessary ingredient. The humble potato! That's right, you don't need egg, flour or anything else to bind it. Just a bit of fat and the potato itself. It's all in the choice of potato. So here goes.
Butter/Goose Fat/Duck Fat
Optional: Sprig of Rosemary/Smoked Paprika/Any other spice you want to put in
Also Optional: Fresh Lemon
Skin on, grate potatoes into a big pile. Wring it out of excess juice, then spread it across a large clean tea towel. Roll up the towel so it's all internal. Wring it out by twisting it. Unroll it onto a chopping board and gather it up into a pile, (you may have to shake/rub it off the tea towel).
If you need, you might want to mix in herbs at this point if you want (but not necessary).
Heat up a frying pan to a medium high heat. Melt a teaspoon of butter. Take a full handful of potato and put it on the melted butter. Repeat the process for three or four in the frying pan. Use a spatula to tuck in the sides.
Cook for ten minutes each side. Refresh the fat when you flip each rosti.
Each side will bind together, and develop a nice, deep, crunchy crust. They're unbelievably versatile, and once you've got the basic one mastered, you can infuse flavours, add other vegetables and add things like bacon and poached eggs because... hell yes.
So easy. I like my basic ones with salt and a squeeze of fresh lemon juice.