Preparation of Potato Rösti

• Put a pot of water on the stove.
  Peel the potatoes, wash them well and when the water comes to a boil, add the potatoes to the pot and cook them for five minutes.
  Drain them, let them cool, and then put them in the refrigerator for half an hour.

• After this time, grate the potatoes with a large hole grater, collecting the result in a bowl.
  Finely chop two sprigs of rosemary and add them to the potatoes.
  Add a generous pinch of salt and mix thoroughly with a spoon.
  Spread some potato starch (or corn starch) on a work surface.

• Place a 2.5-inch diameter cookie cutter on the starch and pour a tablespoon and a half of the mixture into it, pressing it into the cookie cutter to shape it, then gently remove the cutter: this way, the rösti will not break during cooking. Create other discs of dough, your rösti, until all the dough is used up.

• Heat a few tablespoons of oil in a non-stick pan and place the rösti in it, keeping them spaced apart.
  Cook for five or six minutes over medium heat until a nice crust forms at the base, then turn them over with a spatula and cook for another five minutes.
  Cook all your potato rösti the same way and then serve them hot.

  Chez Bibia