Poppy O’Toole shares how to make the ultimate potato rosti at home, using clarified butter for perfectly crisp and golden edges.
- 800g/1lb 12oz peeled Maris Piper potatoes
- 50g/1¾oz clarified butter, or you can use ghee, melted
- salt and freshly ground black pepper
Grate the potatoes, then use a clean tea towel to squeeze as much liquid from them as physically possible.
Place the squeezed potato and melted clarified butter in a mixing bowl and season heavily with salt and pepper, then mix together.
Place a fairly small frying pan, big enough to fit the potato mixture in, over a low-medium heat. Once the pan is slightly warm, add all of the potato mixture and gently pat it down so that it’s quite flat and is completely covering the surface of the pan.
Leave to cook for around 8–10 minutes. Once you can see the potato around the edge getting golden it’s time to flip – just lift and check underneath to make sure.
Place a large flat plate on top of the rosti and flip it over onto the plate, then slide the rosti back into the pan with the uncooked side down so that this can now get golden. Cook for a further 8–10 minutes.
When ready, slide the rosti out onto a board or plate and cut into portions. Serve with breakfast, lunch or dinner.