Chef notes

Not only have the Swiss introduced us to the rösti, but those lovely people have also delighted us with fancy AF chocolate, some pretty decent Alps and the dreamy cheese fondue. I’ll need manually rolling back down one of their mountains if I ever get the chance to visit.

Technique tip: When you add the dry grated potato and onion mixture into the frying pan, don’t press it in too much. You want to keep some air pockets in the potato so it can steam it from the inside out.