Wednesday: Rosti fries

in the first turn they look sort of like this

the second turn like this

add freshly snipped chives (thanks lisa c. for this lovely herb keeper!)

and at the end they look like this!
Sometimes it's ok to have a fried potato. Especially if you do it yourself. These are so good and really not tough to master.

First thinly slice (i use a zyliss slicer) to a "see through state" two young potatoes like Yukon Gold or fingerling. Fresh is upmost of importance here.

Heat up a nonstick frying surface and coat with a tablespoon of oil. Place the potatoes one layer thick and sprinkle with coarse salt. Heat at 4ooF and keep an eye on turning them. I usually turn them five or six times. As they brown snip some fresh chives into the mix and keep turning them. When they are brown and crispy - they are done! Good with most anything ... or alone with garlic mayo or organic ketchup!