1. Use clarified butter. The whey protein and milk solids of the unclarified butter you used pollute the final flavour and are responsible for the brown colour. Rosti should be golden, not charred.

2. First pass on cooking should use a type of vegetable oil (only add clarified butter to the pan in addition to the oil – this makes all the difference in the world. The potatoes will brown more evenly)

3. Covering the Rosti leads to the somewhat soggy end product that lacks crispness (limp structure when transfered from pan to plate).

4. Don't use cornstarch – crisp outer shell will be accounted for by using vegetable oil and then clarified butter (as above)

5. Add some nutmeg for flavouring like the Swiss do.

Good points:
1. Soak and remove starch (an ice bath is even more effective)

2. Flipping technique if not able to do so in a saute pan (helpful)

3. Passion for cooking – you can tell you love what you do.

To make a true Rosti as experienced at the Zeughauskeller or other famous Swiss German restaurants, these tips will help.