Potato Rösti

Serves: 2/3 as a side
Time: 30 mins plus 2 hours chilling
Source: Adapted from Felicity Cloake


3 medium-sized waxy potatoes, skin on
30g butter (Note more butter can be used throughout for a richer rosti)

1. Parboil the potatoes in salted water until just tender, but not soft.  Err on the side of underdone. Allow to cool, and chill for 1 to 2 hours.  Half them if you're short of time before the fridge.

2. Coarsely grate the potatoes and season well. Over a medium heat, put half the butter in a heavy frying pan until bubbling, then add the grated potato, mix with the butter.  Cook for two minutes then shape it into a flat cake, pressing down as lightly as possible. After another two minutes, shake the pan to loosen the potato.  Cook for another 8 minutes, lower the heat if the underside might burn.

3. Place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.

4. Add the rest of the butter to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.