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Potato rosti is an delicious, easy-to-make and versatile recipe.

To make a rosti, you first need to peel one large potato per person. Chop each potato into large chunks and then boil the chunks in salted water for 5 minutes or so - so that they've started to soften up, but are not cooked through. Drain the potatoes and leave them to cool.

When you're ready to cook the rosti, and the potatoes are cool, grate them using the coarse side of your grater. Then add salt and pepper to taste.

Heat up a little bit of oil or butter in a frying pan until it's hot enough to fry potatoes, but not hot enough to burn them. You can either put all the grated potatoes into the pan at once - and make one big rosti - or use metal rings to make individual portions. In either case, pat the potatoes down so that they make a firm layer, but don't make it too thick - about half an inch is just right.

Cook the rosti for 4-5 minutes. Then comes the fun part! You have to turn the rosti over and cook the other side. The easiest way to do this is to slide the rosti out onto one plate, put another plate over the top and flip them over. Add a bit more oil or butter to the pan, and then slide the rosti off the second plate and back into the pan.

Another 4-5 minutes is needed to cook the other side, and then you're ready to eat your rosti! They make a great side dish with bacon for breakfast, or part of a hearty meal.

You can add anything you want to your rosti to make it really versatile - diced bacon would be good, as would onion, and you could add a cheese to the top and grill for a few minutes to make a cheesy version.

Learn more about this author, Emma Cooper.
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