The Swiss classic becomes even more of a classic with minipic
800g floury potatoes, e.g. Désirée
1 onion, finely chopped
2 carrots, peeled, cut into strips
6 minipics, sliced
1/2–3/4 tsp. salt
3–4 tbsp. clarified butter
1 tbsp. butter
- Steam the potatoes unpeeled with the lid on, until they have just softened. Peel while still hot. Place in a plastic bag and refrigerate overnight.
- Grate potatoes with a large cheese grater. Mix with vegetables, minipics and salt.
- Heat up clarified butter in a large non-stick frying pan. Add potato mixture and fry for 15–20 minutes on a medium heat, turning regularly. Shape the mixture so that it resembles a cake, then fry for another 5–10 minutes, until a golden crust forms.
- Melt butter along the edge of the rösti. Turn rösti upside down with the aid of a lid or plate. Serve immediately.
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