METHODAfter washing and grating, place the grated potato into a clean tea towel and wring well to get rid of excess moisture.
Now mix the grated potato in a bowl with the chopped rosemary, black pepper and lemon zest.
Heat the olive oil in a small, non-stick frying pan over a medium heat and add the potato mixture. Press down with a wooden spoon to flatten.
Fry the rösti for 3-4 minutes, or until crisp and golden-brown. Then, turn the rösti over and fry for a further 3-4 minutes, or until crisp and golden-brown.
Remove from the pan and set aside on kitchen paper to dry, then serve.
Wonderful served as an accompaniment with chicken or fish. You can even add it to a fresh salad.
Serves: 2
Preparation: 10 mins
Cooking: 10 mins
2 medium Rooster Potatoes (washed and grated)
2 tbsp olive oil
2 tbsp chopped fresh rosemary
Grated zest of half a small lemon
Freshly ground black pepper