|125 ml||vegetable oil|
|black pepper — freshly ground|
Peel the potatoes and grate them on the coarse side of the grater into a bowl of cold water. Swirl and rinse the potatoes to get rid of the excess starch.
This step is essential as it prevents the potatoes from coloring. Lift them from the water and dry in a salad spinner and when they are dry, transfer to another large bowl. Add the cornstarch, salt and pepper and toss the potatoes in the bowl to ensure that each and every piece of potato is coated with corn starch.
Do not let the potatoes sit for too long though, or they will release their starch and the centers of the potatoes can become sticky.
I use a big catering size skillet. Heat the skillet and add the oil. When the oil is hot add the potatoes to the pan. It should fill the pan about 3/4. Flatten lightly.
Turn the heat down to the lowest setting, cover with foil and let the rosti cook for about 10 minutes. Halfway through the cooking time, remove the foil and slip a egg lifter under the rosti to see what is happening.
If the rosti has a lovely brown color, take the pan from the heat, place a suitably large plate on top of the rosti and turn the pan upside down so the browned side is facing upwards.
Return the rosti to the pan and the pan to the heat, add more oil and butter and slide the rosti back into the pan to cook the other side. Patience is a virtue, your rosti should be crisp and not greasy.
with permission of My Easy Cooking.