1.Wash and peel the potatoes, then coarsely
grate them into a large bowl.
2. Melt the butter or margarine in a small
saucepan and pour it over the grated potato. This should be done as
speedily as possible, as the raw grated potato turns brown quickly.
3. Chop up the thyme and parsley, and add
to the potato mixture, together with 1 teaspoon of salt and plenty of
pepper. Mix together well.
4. In a large frying pan, heat about 1
tablespoon of oil. Add the grated potato mixture, smoothing it out so that
it covers the pan evenly. Turn down to medium heat, and cook for 7-10
5. When the potato looks brown around the
edges, try to loosen it from the pan, carefully running a spatula around
the edges of the pan, and underneath (if possible). Turn off the heat and,
placing a baking tray over the pan quickly tip the pan upside-down. The
rosti should come out of the pan onto the tray – any potato that may be
left in the pan can be scraped out and put back on the rosti.
6. Put the pan back on the heat and add another tablespoon of oil. When it has
heated gently slide the rosti off the baking tray and into the pan, and cook the other side for a further 10 minutes, over
a medium heat