The potatoes should be cooked 3/4 of the way through the day before. Once they have cooled, they should be stored in the refrigerator. This will make them rubbery. This is crucial for the rösti to turn out well.

Peel the potatoes. Now slowly grate them using a potato grater, holding them lengthways. Very important!!! This makes the potato shavings longer, allowing the starch to bind better later when frying – tip from Stef Wieser (Swiss chef). Then add salt.

Melt 50 g clarified butter in a frying pan over a medium heat. Then turn up the heat to high, add the grated potatoes to the pan and shape into a rösti. ↓ See video.

Fry on a high heat for 3 minutes, then turn down the heat to low. Fry the rösti slowly for approx. 15 minutes. It should sound crispy or ‘whistle’ when you shake the pan.

Now flip the rösti over with the help of a plate and continue to fry for 10 minutes. Cut the butter into small pieces and spread them around the edges. This gives the rösti an extra kick of butter and makes it even crispier. Wait again until the rösti sounds crispy when you shake the pan. Done.