Classic Rosti

Grate the potatoes into a clean tea towel. Fold the towel around the potatoes to form a ball, and squeeze out as much water as possible. Season with plenty of pepper, and divide into four portions.
Heat up a large frying pan with 2 tbsp of butter or fat, along with the oil. Carefully place a chef’s ring onto the pan, and fill with a portion of grated potato. Push down the grated potato with the back of a spoon to make a more compact patty, and repeat with three other chef’s rings. Fry for 4 minutes on both sides, or until golden all over. Season well, drain on kitchen paper, and serve with whatever sides or garnishes you fancy.

30 mins

4 serving

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