Crispy Potato Rösti

Ingredients

• 600 g waxy potatoes
• Salt
• freshly ground pepper
• nutmeg
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Peel and wash the potatoes, then grate them roughly on a box grater.

2. 2.

   Place the grated potato in a bowl and season with salt and pepper. Squeeze out excess moisture by hand and sprinkle some nutmeg over the mixture.

3. 3.

   Heat rapeseed oil in a large non‑stick pan. Divide the potato mixture into four portions, place each in the pan, and press them flat.

4. 4.

   Cook the rösti over medium heat for 4–5 minutes until golden brown, flip, and cook another 4–5 minutes until done.

5. 5.

   Drain on kitchen paper to remove excess oil.