method
1. Finely grate 2 kg potatoes. Heat 25 ml oil in a frying pan and lightly fry 175 g lardons of bacon, combine with the grated potato and season.
2. Spread over the base of a hot buttered frying pan and cook for 10-15 minutes, occasionally stirring, then press flat and allow to colour underneath.
3. Turn out and serve cut into wedges.
Having lived in Switzerland for 18 years, I can tell you that I have never seen Swiss people make Rosti like this ever!!!
So, the real way is to firstly find the right potatoes which should be of a dry variaty.
Then, cook the potatoes whole in boiling water - however, do NOT peel them or cut them into pieces.
When they are almost cooked through, drain the water and leave the potatoes to cool - for a minimum of 24 hours (i.e. at least overnight)
Then, you peel the potatoes and grate them - and then fry as above.
Try it this way and you'll never want to eat Rosti any other way !!!