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500g potatoes, peeled, coarsely grated
1½ tsp salt
¼ tsp cracked black pepper
¼ cup good quality oil
Rinse the grated potatoes in a colander under cold running water to remove excess starch.
Put the drained potato into a clean tea towel and squeeze firmly to remove excess liquid. Transfer to a bowl.
Add the salt and pepper and mix to combine.
Heat a 18cm non-stick fry pan, with half the oil, over a medium-high heat.
Add the potatoes and press down with the back of a spatula so the potatoes are compact and the edges are neat. Cook for five minutes or until a nice golden colour has occurred. If colouring too fast adjust the temperature.
Remove from the heat and place a large plate over the pan. Press firmly and flip the fry pan carefully over so the rosti flips on to the plate. Add remaining oil and return to the heat. Slide the rosti back into the pan so the other side can continue cooking until golden.
Remove when the rosti has firmed and become golden and crispy on the outside.
Cut into wedges and sprinkle over a little more salt.