Rösti began as a farmer's breakfast in the canton of Bern and spread across German speaking Switzerland so thoroughly that the cultural line between the German and French speaking halves of the country is nicknamed the Röstigraben, the rösti ditch. Liechtenstein, sharing a currency, a customs union and a long border with Switzerland, sits firmly on the rösti side of the ditch. Here it is a familiar companion to sausages, schnitzel and creamy sliced meat, and every household has its own small variations.

The method is plain and the details matter. Potatoes are boiled in their skins the day before, chilled overnight, grated coarsely and fried in a generous amount of butter, then flipped with the help of a plate into one handsome golden cake. Nothing about it is difficult. The only real trick is the flip, and we will talk you through that.

Boiling the potatoes ahead

Ingredients

• 2 lb (900 g) waxy potatoes

Frying the rösti

Ingredients

• 4 tablespoons (60 g) butter
• 1 tablespoon (15 ml) neutral vegetable oil
• 1 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper

More from Liechtenstein