1 1/2 kg large baking potatoes or 1 1/2 kg waxy potatoes
60 g butter
2 tablespoons sunflower oil
salt & freshly ground black pepper
1 teaspoon finely chopped parsley or 1 teaspoon fresh thyme
Directions:
1. Boil the potatoes for 10 minutes until just tender. 2. Drain thoroughly and leave to cool then peel. 3. Chill for about 4 hours (this can be speeded up by careful use of the freezer). 4. Coarsely grate the potatoes into a large bowl. 5. Add salt and pepper and herbs to taste. 6. Melt half the butter and half oil in the frying pan. 7. Add the grated potato and flatten into a cake in the pan (use a fish knife for this as it makes it a bit easier). 8. Cook over a low heat for about 15 minutes. 9. Once the base is crisp turn on to a plate. 10. Melt the remaining butter and oil in the frying pan. 11. Add the potato cake and cook the other side.
