Ultimate potato rosti recipe
 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 potatoes50g/1¾oz clarified butter, or you can use ghee, meltedsalt and freshly ground black pepper 800g/1lb 12oz peeled Maris Piper potatoes 50g/1¾oz clarified butter, or you can use ghee, melted 50g/1¾oz clarified butter, or you can use ghee, melted salt and freshly ground black pepper Method 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. Grate the potatoes, then use a clean tea towel to squeeze as much liquid from them as physically possible. 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 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. 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. 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. 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. When ready, slide the rosti out onto a board or plate and cut into portions. Serve with breakfast, lunch or dinner. Recipe tips Instead of making your own clarified butter, you can use 50g/1¾oz readymade ghee.