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Roesti
Reviews:
November 22, 2010

Being a swiss person I just have to say something to this recipe.. It works perfectly without the milk, and do not cover it, or it will become soggy. Use a tiny bit of peanut oil or lard with the butter and fry it on medium heat. the trick with the plate does take a little practice but it is the easiest way to a real crispy, flat roeschti. Melt some more butter and oil/lard in before putting it back into the pan. Try covering it with (Raclette-) cheese (and 4 slices of tomato) and putting it in the oven for another 8-10 minutes on high heat... En Guete! =)

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