Swiss Potato Rösti with Herbed Cottage Cheese

Wash and peel 500 g russet potatoes. Coarsely grate them using the large holes of a box grater.

Place the grated potatoes into a clean kitchen towel, twist it tightly, and squeeze out as much moisture as possible into the sink. This is crucial for achieving a crispy crust.

Wash and finely chop 15 g fresh chives and 15 g fresh parsley. In a small bowl, stir together 250 g plain cottage cheese, half of the chopped chives, half of the chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Set this herbed cottage cheese aside.

Wash 200 g zucchini and slice it into 0.5 cm thick coins. Peel and finely mince 1 clove of garlic.

Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the zucchini slices and sauté for 3 to 4 minutes until they begin to brown. Stir in the minced garlic, a pinch of salt, and a pinch of black pepper, cooking for 1 more minute until fragrant. Transfer the zucchini to a plate and cover with foil to keep warm.

Wipe the skillet clean. Melt 15 g unsalted butter and add 1 tbsp olive oil over medium heat. Add the squeezed grated potatoes to the pan, pressing them down firmly with a spatula to form a flat, compact, even cake. Season the top with 1/2 tsp salt and 1/4 tsp black pepper.

Cook the potato cake undisturbed for 8 to 10 minutes, until the bottom is deeply golden brown and crispy.

Carefully slide the Rösti onto a large plate. Place the skillet upside down over the plate, then quickly and carefully invert both together so the uncooked side of the Rösti goes back into the skillet. Melt the remaining 15 g unsalted butter around the edges of the pan.

Cook the second side for another 6 to 8 minutes, pressing down occasionally, until golden brown and the potatoes are tender in the middle.

Slide the crispy Rösti onto a cutting board and slice it in half. Serve each portion hot, topped with a generous dollop of the herbed cottage cheese and the remaining fresh herbs, with the warm sautéed zucchini on the side.