Soggy rosti. Rosti that falls apart. Worst of all: grey rosti! I’ve had them all. Finally I’ve figured out a foolproof way which seems to work a treat. Boil the potatoes in their skins first.
Grate (the skins will come off as you grate them) and season well with whatever herbs/spices you fancy. I kept it simple work just salt, pepper and garlic.
Shape into little patties and they can be fried, as is traditional, or baked, which is what I did, until golden and crispy.
I served ours on wilted spinach and leeks, with salmon, crispy skin, a poached egg and garlic and lemon mayo made from whisking a large egg yolk with half a teaspoon of dijon mustard, and drizzling in rapeseed oil a little at a time until you have a creamy mayonnaise consistency. I then added a crushed clove of garlic, lemon juice to taste and salt and pepper. Delicious!