Instructions
Follow the steps and taste along the way.
Grate the potatoes
Preheat the oven to 220 °C. Coarsely grate the potatoes and finely grate the onion. Place the mixture in a clean tea towel and squeeze out the liquid thoroughly.
Prepare the rösti mixture
Mix the potatoes and onion with the egg, flour, 3 g of salt, black pepper, and 15 ml of oil. The mixture should hold together but should not be runny.
Shape the pancakes
Line a baking sheet with baking paper and brush it with the remaining 10 ml of oil. Divide the mixture into 8 mounds and flatten each into a pancake about 1 cm thick.
Bake until golden
Bake at 220 °C for 25 to 30 minutes. After 15 minutes, carefully turn the pancakes over; they are ready when golden on both sides and crisp around the edges.
Mix the dip and serve
Mix the sour cream with the coarsely grated apple, horseradish, lemon juice, and dill. Serve with the rösti while still warm, while the edges are crisp.
