Potato Rosti

Method

1. Peel and thinly slice the onion using a mandoline or knife.
2. Peel the potatoes and slice them very thinly (about 2 mm thick) using a mandoline.
3. Place the potato slices in a clean kitchen towel and squeeze out as much moisture as possible.
4. Heat a generous amount of clarified butter in a non-stick pan over medium heat.
5. Spread about half of the potato slices evenly in the pan to form a base layer.
6. Place the sliced onions in the center, leaving a border. Season with a pinch of salt.
7. Cover the onions with the remaining potato slices, pressing down gently to create a compact cake.
8. Cook over medium heat until the bottom is golden and crispy, about 8–10 minutes.
9. Carefully flip the rosti: slide it onto a plate, then invert it back into the pan to cook the other side.
10. Add more clarified butter if needed and continue cooking until the second side is golden and crispy.
11. Transfer the rosti to a serving plate and place a small knob of butter on top to melt.
12. Season with flaky salt (such as Maldon) and serve immediately.