Makes 12 4oz. Roesti @ 4″ diameter, 1/8th inch thick
4 lbs starchy potatoes, unpeeled
1 pint vegetable oil
1/2 lb. onions, thinly sliced
salt and freshly ground black pepper
1 table spoon caraway seed
Cook the unpeeled potatoes al dente (not to soft), preferably one day before.
Let them cool down gradually and DO NOT cool them down in cold water!
Peel the potatoes and roughly grate them on a ‘Roesti’ grater (a coarse cheese grater works just as well).
Grate onions and add the potatoes, mix well. Season with caraway seed, salt and pepper and set aside.
Heat cast iron skillet or heavy frying pan with oil, add potato-onion mixture and form a nice round flat cake, in pressing it tight together.
Pan-fry on both sides until golden brown. Transfer to serving plate