- Peel the potato, then grate the flesh using the coarse side of a grater or on a Japanese mandoline. Squeeze out all the excess water and place the grated potato in a bowl, then season with salt.
- Melt the butter in a small pan or in the microwave and leave to settle for a couple of minutes, then pour into a jug leaving behind the milky sediment.
- Heat a large non-stick frying pan and add a good film of the melted butter. Divide the potato mixture into 4 portions and using 2 forks, spread each portion evenly into rosti or flat patty shapes. Cook over a low heat for 5–6 minutes, until golden brown, turning regularly.
- Drain the crispy potato rostis on kitchen paper and serve at once.
Want More Ideas?
Follow Kerrygold on Instagram
Melt the butter in a heavy based saucepan and sauté the onion for 3...
There are two secret ingredients to fab scones. Kerrygold and a splash of love....
Salted Caramel Sauce
To make the caramel sauce, place the butter, sugar, and golden syrup into a sauc...
Minty Mushey Peas
Mushy peas are traditionally served with fish and chips but their appeal has spr...
This is one of those dishes that we have all come to know and love from summer h...