Step 1

Cook the whole potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave until cool enough to handle.

Step 2

Peel away the skins from the potatoes and coarsely grate the potato flesh into a bowl. Season with plenty of salt and freshly ground black pepper.

Step 3

Heat half the butter and oil in a shallow non-stick frying pan. Spoon the grated potato into the pan and press down gently into a round flat cake using a spatula. Fry over a low-medium heat for 8-10 mins until golden brown on the underside.

Step 4

Invert the rosti on to a plate. Add the rest of the butter and oil to the pan then slide the rosti back into the pan. Fry for a further 8-10 mins until the second side is golden. Cut into wedges to serve.