Potato Rosti

Ingredients

• potatoes
• white onion
• clarified butter
• salt

Instructions

1. Grate the potatoes on a coarse grater, ensuring no water touches them.
2. Place the grated potato onto a clean cloth, wrap it around to form a ball, and twist to squeeze out all the water.
3. Season the potato with fine salt, remembering that potatoes need more salt than you think.
4. Finely slice a white onion and season it.
5. Heat a ladle and a half of clarified butter in a pan over low heat.
6. Add the potato mixture to the hot pan, building a solid base and pushing it into the corners, leaving a slight well in the center.
7. Add a pile of the seasoned onion into the center of the potato, spreading it thinly to the edges.
8. Add more potato on top of the onions.
9. Leave the potato to set for a couple of minutes to allow the steam from underneath to cook the potatoes slightly.
10. Use a fish slice to tuck in the potato trimmings around the sides, ensuring a perfect shape.
11. Continue this process until you see the colour protruding from the sides of the potato, indicating it's ready to flip.
12. Once the sides are starting to caramelize, use the fish slice to go in again and repeat the same motion, pushing down to maintain the shape.
13. After about 12-15 minutes, the potato should be golden and crispy on the bottom.
14. Lift the potato up, check the underside, and transfer it onto a rack to dry.
15. Repeat the same process on the first side here to get a beautiful golden crust.
16. Once the potato is rolling around in the pan, it means the bottom is crispy.
17. Lift it up and turn it over in the pan.
18. You should have that beautiful golden crust.
19. Do the same process on the first side here.
20. Now you can see your potato rolling around in the pan, which means the bottom is crispy.
21. Lift it up and check on the underside.
22. Transfer it onto your rack to dry.
23. My go-to festive brunch favorite.