A recipe from the Good Food collection.
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- 750 g waxy or all-purpose potatoes, impeded
- 60 g butter
1. Steam or boil the potatoes for 15–20 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain and allow to cool, then peel off and discard the skins. Cover with plastic wrap and refrigerate overnight.
2. Coarsely grate the potatoes, adding some salt and freshly ground black pepper to taste. Heat 40 g of the butter in a 20 cm heavy-based frying pan. When the butter is sizzling, add the grated potato and press down gently with a large palette knife to form a thin level layer.
3. Cook the rosti over moderate-low heat for about 15–20 minutes, or until the potato is crusty and golden brown underneath, taking care not to burn the base and shaking the pan occasionally to prevent the potato sticking.
4. place a large serving plate over the frying pan and invert the rosti onto the plate. Heat the remaining butter in the same pan and slide the rosti back into the pan. Cook for a further 15–20 minutes, or until the underside is also crisp and golden.
5. Serve immediately, cut into wedges, with eggs and bacon for breakfast or with a salad for lunch.