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
Grate potatoes with a coarse grater in a large bowl
Using a kitchen towel or your hands, squeeze potatoes, a handful at a time, to rid them of excess moisture; place in another bowl
Season well with salt
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.
Add a good amount of oil, until the bottom is coated
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.
Allow to cook 3-4 minutes, and then turn over and cook until crisp, about 2 more minutes.
Place on a cooling rack or a paper-towel lined plate. Or just eat right away