Cut potatoes in half and parboil them in a saucepan for about 5 minutes.

When potatoes have been drained and allowed to cool, grate the potatoes using the larger holes of the grater.

Using a tea towel, squeeze out any liquid from the potato and add the salt and pepper.

Heat the olive oil at medium heat in a frying pan. Add handfuls of the grated potato and flatten with a spatula. The thiner the rösti, the crispier it is.

Fry for about 10 minutes, or until golden brown underneath. Flip them over and fry for another 10 minutes. Allow to cool and then serve.