Potato Rosti

Step 1

Put the grated potato and onion together into a clean non-terry dish towel and squeeze out all of the liquid.

Step 2

Put the dried potato and onion into a mixing bowl with the red pepper flakes and melted clarified butter or ghee. Stir to combine, then season well with salt and pepper.

Step 3

Place a nonstick medium frying pan (about 9 inches diameter) over a medium heat. Once it’s hot, fully fill the pan with a thick layer of potato mixture. Don’t press the potato too much into the pan, you still need there to be little air pockets so that the steam can cook the rösti all the way through (if it’s too compressed it won’t cook in the center). Leave to cook for 15 to 20 minutes, not turning up the heat too high — think low and slow. You can tell when the edges start to go translucent/slightly brown that the rösti is ready to flip.

Step 4

To do this, I recommend placing a cutting board or large plate on top of the frying pan, inverting it so that the rösti lands on the board or plate, then carefully sliding the rösti back into the frying pan, uncooked side down, to continue. Cook for another 10 minutes, until golden and crisp on the underside and cooked all the way through.

Step 5

Transfer the rösti to a cutting board and slice it into wedges. Put a blob of crème fraîche on each slice, top with a few pieces of caviar and sprinkle over some flaky sea salt, chives and dill, to finish. Not just fancy — totally posh!