the other day i came across this lovely recipe for roesti (a sort of swiss version of hash browns) from Nick Malgieri  and i couldn’t stop thinking about them, until i had them all golden brown and buttery, on my dinner plate. you have to think ahead for roesti because the potatoes need to sit overnight after boiling and before peeling and grating.

photo 1photo 2photo 3

i made my own tweaks to the recipe in the link above. i boiled the unpeeled potatoes in the microwave for 7 minutes in a pyrex covered casserole dish and let them cool for 8 hours. the peels came off easily and i shredded them in the food processor, using the coarse grating blade.

photo 4 i used a nonstick omelet pan and the potatoes released beautifully.  i topped them with a sprinkle of maldon sea salt. it’s a wonderfully versatile dish, nice with meat and gravy or under a stew. also great to add leftover bits into.  in future, i plan to mix in things such as; herbs, cheese, bacon, onions, mushrooms or sauteed veggies.


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