Carbonara potato rösti

Grate the potatoes and squeeze them very well (this step is essential: excess water would make the rösti “boil” during frying and turn it soft). Season with salt and pepper, then add the Professional frying mix: it helps stabilize the mixture, remove excess moisture, and create a crispier surface. Shape into thin, compact discs.

Fry at 175 °C in Professional frying oil for 2-3 minutes per side (depending on thickness). The rösti should be golden and dry. Serve with a drizzle of Carbonara sauce.