- 8 medium russet potatoes
1 Parboil the potatoes the night before. Bring a pot of water to a boil and add potatoes in. Boil for about 8-10 minutes until the outer part of the potato is just tender (but not soft) and the inside is still raw and crunchy. Remove the potatoes and cool with cold water, then keep in the refrigerator for at least a couple of hours.
2 Peel the potatoes and grate them into thin shreds using a grater, shredder or spiralizer. Season with salt and pepper.
3 Heat a frypan over high heat and add a suitable amount of oil. Allow oil to heat up till slightly smoking before adding shredded potatoes in. Fry for 4-5 minutes until underside turns golden brown. Remove rösti from pan and add some more oil to the pan, allowing it to heat up before frying other side of the rösti. Similarly, fry for 4-5 minutes until golden brown.
4 Serve rösti with sour cream, or any other food of your choice.
Don't overcook the potatoes because once overcooked, they will be extremely hard to grate. Keeping the potatoes in the refrigerator for a couple of hours also helps them to firm up so that they will be easier to grate.
Some recipes call for frying the shredded potatoes in their raw state instead of parboiled state. Frying the potatoes in their raw state requires more oil and more time frying in order to ensure they are evenly cooked through.