Most of us only know the traditional pan-fried rösti potatoes which can be a bit of a mission to make, but the Swiss do it the easy way — they simply bake it in the oven until it's golden brown and deliciously crispy.

And, being Swiss, they then top these potato delights with a generous slice of rich Emmental cheese… and I tell you what, they are so delicious I often eat them on their own, with just a small salad on the side.

But if you really want to treat your guests to a magnificent brunch you can also serve these Swiss rösti with crispy bacon.

For a more substantial meal I love serving sliced home-cooked ham with rösti. Add a steamed green vegetable of your choice and you have a meal that will make you want to yodel!

To serve four you need:

Ingredients:

Method:

Lightly grease a large baking tray and set aside. Boil the potatoes for six minutes, remove from heat and set aside to cool.

When the potatoes are cool enough to handle, coarsely grate them lengthwise into four individual mounds.

Spoon the four potato mounds on to the baking tray and lightly squeeze them down a little with a fork.

Drizzle the melted butter over the potato mounds and sprinkle with salt ad pepper.

Roast the potatoes for 30 minutes or until a lovely golden brown in an oven pre-heated to 220°C.

Remove the baking tray from the oven and top each mound with a slice of cheese.

Place tray back in oven and cook for a further 10 minutes or so until cheese is golden and bubbly.

Serve immediately.

Wine recommendation:

Mike of Wine Concepts suggests the Cocoa Hill Rose 2008 (Stellenbosch) for R39 to go with this dish.

Delicious dry Rose made from merlot with a little Cabernet Sauvignon which gives the wine a lovely rich baked strawberry flavour.