400 gr Waxy potato
1 clove Garlic
8 leaves Sage
2 tbs Sunflower oil
40 gr Butter
Prep work
Peel the potato and grate. Place in a clean tea towel and squeeze the moisture from the potato. Season the potato in a bowl with salt and pepper. Add the finely grated garlic and finely chopped sage and mix everything together well.
Baking rosti
Heat the oil in a frying pan over medium heat. Once the oil is hot, spread the potato in the pan and press it lightly. Reduce the heat slightly and let the rösti fry gently until the underside turns golden brown. Then turn over and add the butter in cubes to the side of the pan. Bake the rösti until the other side is also golden brown. Then carefully remove from the pan and let it drain on a piece of grease-absorbing paper.
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