does anyone have a good potato Rosti recipe?

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the potato is always uncooked and grim when I make it and I have it in restaurants and it's always gorgeous

Choose a good roasting potato like King Edward. Parboil whole for a few minutes, allow to go totally cold and dry and then grate and mix with seasoning. Cook inside greased rings in an oiled ovenproof skillet and then transfer the skillet to a hot oven so that they bake through and crisp on top. Good luck

Just salt and pepper?

That's all I put in. If you don't parboil the potatoes first, after you've grated the potato, squeeze or press all the moisture out through a sieve. The important thing with rosti is that the potatoes are as dry as possible.

Will let you know!

You don't mix oil or butter or anything?

Grate a couple of medium potatoes (and an onion if you like) and put into a clean tea towel. Squeeze really hard to get all the juice out. Put grated potato in a bowl and mix with salt, pepper, fresh/dried herbs of choice and one egg.

Spread out in a thin layer in an oiled frying pan and cook for about 10 minutes on a low/medium heat. When lightly browned, turn over and cook on the other side. Cut into wedges and serve.

Marking place. Will try this during the week. Sounds great.

We lived in the home of the rosti (Switzerland). I gather it is important to boil them whole for eight minutes precisely, then cool and grate them.

I just grate raw potato (usually maris pipers) and squeeze out as much liquid as I can by hand. Season with pepper and a little salt, then squish it down into a lightly oiled frying pan, especially pressing down round the edges. Cook it on low for about ten minutes (pressing down a couple of times), the turn over and crsip on the other side for about five (I leave it for longer on the first side so it cooks through, don't want to soften the crispy bits of the first side once its turned over by lots of steam)