Rösti is serious business throughout the German-speaking regions of Switzerland. Most people have strong opinions as to how to prepare this simple dish – what potato variety to use, using raw or precooked potatoes, what type of pan to use, and of course the fat. I’ve learned to keep my opinions to myself and just make the rösti the way I learned while working in a top Zürich restaurant.
I think the ideal rösti should not be thicker than 2-cm (about one inch), have a crispy crust and a light interior that is not mashed.
To achieve these goals, I
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