Using ghee to fry the rösti not only makes it easier to control the level of browning and crispiness, but it gives this dish a subtle, nutty taste. Serve with smetana/sour cream and top with a generous amount of freshly grated lemon zest.
Makes 8-10 rösti
2 tbsp flour
1 large egg, lightly whisked
1/4 cup parmesan
1 tsp garlic powder
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp white pepper
About 1/4 cup ghee for frying
Smetana or sour cream top with freshly grated lemon zest
Preheat oven to 180℃; broiler function, fan assisted.
Peel potatoes and grate using large holes on grater. Mix together with all remaining ingredients except ghee in a large mixing bowl and let sit for about 10 min to let the potato sweat out part of the starch and marinade in the seasonings.
Stir potato mixture again to coat with starch.
Heat 2 tbsp ghee in a large, shallow frying pan on medium high heat. Use a 1/4 cup measuring cup to scoop out portions of potato mixture and use your fingers to lightly press out excess juice. You want to keep some of the marinade when frying to keep the rösti from falling apart during flipping or transferring to the oven.
Fry rösti until lightly crispy on the edges and golden all over, about 2-3 minutes each side, then transfer to lined baking sheet. Repeat for remaining mixture.
Transfer baking sheet onto oven rack and place in upper part of oven. Broil for 8-10 minutes or until brown all over and crispy around the edges. Serve with a dollop of lemony smetana/sour cream.