Potato Rösti

Ingredients

Start by peeling and thoroughly washing the potatoes.
Parboil them in boiling water for about 5 minutes; they should not be fully cooked, just slightly softened. Allow them to cool completely, then place them in the refrigerator to chill.
Once cold, grate the potatoes using the large holes of a coarse box grater.
Finely chop the fresh rosemary leaves.
Add the chopped rosemary and a pinch of salt to the grated potatoes, mixing thoroughly to combine.
Lightly dust a cutting board or work surface with potato starch. Using a 6 cm (approx. 2.5-inch) pastry ring or cookie cutter, shape the rösti by filling the ring with the potato mixture and pressing down firmly. The formed patties—yielding about 10 rounds—should be compact to prevent them from breaking apart during cooking.
Heat a generous drizzle of olive oil (or a knob of butter, if preferred) in a non-stick skillet.
Add the rösti, 4 or 5 at a time depending on pan size, and cook over medium heat for 5 to 6 minutes, or until a golden, crispy crust forms on the bottom.
Carefully flip them using a spatula and cook the other side until equally crisp and golden. Continue the process with the remaining potato rounds, keeping the finished ones warm.
Serve the potato rösti immediately while hot.