Yield: Yields one 8-inch potato pancake or three to four 4-inch ones.
Servings: 3 to 4
Large holes mean faster work, better texture. A very finely grated potato could turn mushy during cooking.
Fill the pan gradually. Adding just a small amount at a time makes it easier to get an even layer.
Start the meal off with a bright, textured winter salad like this Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds.
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To Lucien1 (11/3/2013): I would like to know your Swiss recipe for Roesti. I visited Switzerland often when I lived in Germany in the 1990s and marveled at Roesti.I like this recipe, but I do not know what distinguishes potato pancakes from true Roesti.
All wrong. I am a Swiss Chef with 59 year of experience, Potatoes MUST BE COOKED in the jacket the day beforeWhat is described here are potatoe pancakes
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