Rosti Potato

Makes approximately 20 appetizer-size rosti.  Serve these crispy bites with sour cream, chives or green onion, smoked salmon, your favourite cheese, bacon bits...

2 Yukon gold potatoes or small baking (Russet) potatoes, peeled

Neutral frying oil such as Canola oil, Grapeseed, Sunflower…

Kosher Salt, as needed

1. Grate potatoes with a coarse grater in a large bowl

2. Using a kitchen towel or your hands, squeeze potatoes, a handful at a time, to rid them of excess moisture; place in another bowl

3. Season well with salt

4.  Heat a frying pan on the stove over medium-high heat; turn heat down slightly.   You will need to adjust your heat from medium-high to medium-low throughout the cooking process. 

5. Add a good amount of oil, until the bottom is coated

6. Add 4-6 generous tablespoonful’s of grated potato to the pan in little haystacks, and, using the edge of a spatula, gently press onto pan.  There is no need to ‘pack’ the potatoes together: just drop them into the frying pan and gently tap down. 

7. Allow to cook 3-4 minutes, and then turn over and cook until crisp, about 2 more minutes. 

8. Place on a cooling rack or a paper-towel lined plate.  Or just eat right away