ROSTI POTATO RECIPE RECIPES

Steps:

• For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.
• Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.
• Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.

Steps:

• 1. Peel the potatoes and grate coarsely (you don't need to squeeze out any moisture). Combine with salt in a large bowl and toss to combine.

  2. Heat a 26cm frying pan over low-medium heat and add half the butter, swirling to coat the whole pan. Scatter the potato lightly into the pan but don't press it down. Cook for about 12 minutes, until the bottom is crisp and browned, then use a spatula to gather the edges into a round "cake" and firmly press down the top.

  3. Turn the rosti out onto a large plate and return the pan to the heat. Add the remaining butter and slide the rosti back into the pan with the uncooked potato facing down, pushing it down again into a firm cake. Cook for a further 10 minutes until well-browned and cooked through. Turn the rosti out, season with a little more salt, and serve.

  Click here for more tips including which potatoes to use

  Also try: Adam Liaw's garlic roast chicken