This recipe is both simplistic in its contents yet quite difficult to get right first time. Real Rösti (pronounced roesch-ti) makers in Switzerland will tell you that there are several schools of thought on the method - some think you should parboil the potatoes, some not, but most Swiss will parboil them in their skins, AND leave them overnight even. And never use ordinary oil: use butter or fat, as it helps bind the potatoes together much better and gives the cakes a glazed look.
There are also several kinds of Rösti - there's Berner Rösti with diced bacon, or Emmentaler Rösti with - guess what? - or Urner Rösti with (no joke) coffee in it!
4 smallish carrots
4 large potatoes
2 cloves of garlic
Grate the carrots into a bowl.
Parboil the potatoes in their skins for 10 minutes.
Leave them to cool for at least an hour, and to follow the recipe to the letter, leave them overnight. But an hour in the fridge will also do the trick. Then peel the skins and grate them.
Cut an onion into strips (Lyonnaise) and fry in the butter. I also added a couple of cloves of garlic here, but this is not necessarily in the recipe! Put the grated carrots into the pan and allow to soften on a medium heat, then add the potatoes.
With a spatula form them into cakes and cover the pan for 20 minutes. Do not stir or move them!
Finally, remove the lid for a further 15 minutes on a slightly warmer heat.
Put them immediately on the plate and turn upside down so the burned side faces up and the soft part is underneath. It goes extremely well with sausages and mustard or mayonnaise!
Sorry, I ate most of it before I realised I needed to take a photo!