There are two ways of making potato rösti, the traditional and the wrong way. Here's how you make them:

TRADITIONAL

INGREDIENTS:
Potatoes (amount desired)
Salt
Pepper
Nutmeg
Oil
Butter

PROCEDURE:
1 Wash potatoes, place in a pot, cover with water, turn the heat on high, and when it boils, count 10 minutes;
2 Drain potatoes, allow to cool completely, place in the fridge overnight minimum;
3 Peel potatoes (opcional), grate them, season to taste;
4 To a hot, heavy bottom skillet, add oil, some animal fat or clarified butter, scatter the potato shreds around, press with a spatula and cook it on medium heat until the edges are brown;
5 Flip the rösti with preferred method, add butter to taste and let it brown on the other side;
6 Flip as many times as you'd wish;
7 Serve.

WRONG WAY

INGREDIENTS:
Potatoes (amount desired)
Salt
Pepper
Nutmeg
Oil
Butter

PROCEDURE:
1 Wash and peel (opcional) raw potatoes;
2 Fill a bowl with water;
3 Grate potatoes on the coarse side of the box grater and dunk the potato corpse in the water;
4 Place a clean kitchen towel over a colander, add potatoes on top of the towel, leaving the water behind;
5 Gather the edges of the kitchen towel, turning it into a bag, and squeeze it to remove as much liquid as humanly possible without hurting your wrist as I did;
6 Leave the dry potato shreds aside and see if your bowl with water has a white substance on the bottom, if not, wait a few minutes, if it does, drain that water, keeping the white goop;
7 Return the dry potato shreds to the bowl with the goop, season to taste and squeeze it all;
8 To a hot, heavy bottom skillet, add oil, some animal fat or clarified butter, scatter the potato shreds around, press with a spatula and cook it on low heat until the edges are translucent and the surface is hot;
9 Flip the rösti with preferred method, add butter to taste and let it brown on the other side;
10 Flip as many times as you'd wish;
11 Serve.

DP1314160622.