- 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.
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