Ingredients:
- 500 g semi-firm potatoes
- few Coconut oil
- nutmeg
- sea-salt
Preparation:
For a very large portion of Rösti, peel 500 g of semi-firm potatoes. First, the potato mixture is squeezed out in a tea towel by rolling it up in the cloth. The potatoes should be quite dry afterwards.
It is seasoned with salt and nutmeg. (I also tried using chopped onions, but unfortunately they turned out a bit too dark due to the long frying time). Onion powder is also optional.
A very large pan is best for baking; the rösti should be the size of a plate.
The pan is heated to medium heat and brushed with a little coconut oil. Then spread the potato mixture in it and immediately flatten it with the spatula. The dough should not be touched for the next 15 minutes. Only after these 15 minutes, turn it over with the spatula and bake the other side for another 15 minutes. The heat is allowed not too strong be.
If you don’t use fat at all when frying, then applesauce goes very well with it. If the natural sweetness of the apples isn’t enough for you, you can maple syrup sweeten.
Bon appetit
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