Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).

Melt half the clarified butter in a non stick pan or skillet over medium low heat. Shallow non stick pan with slopped sides is best for easy rosti removal.

Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.

Cook first side: cook 12 minutes until undeside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes is not going golden, increase the heat.

Flip: cover pan with a round wodden board with a handle. I use the big plate. Holding the handle or the bottom of the plate, flip quickly, and with confidence.

Slide onto the cutting board or serving plate, cut into 4 - 6 wedges and serve immediately! I put chopped coriander on top. You can use any herbs you like.