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our medium to large potatoes
Butter
Peel the potatoes and boil them for ten minutes (the time may vary depending on the size of the potatoes however the potatoes should remain hard. It's important not to boil them for too long.)Allow the potatoes to cool slightly then wrap in plastic wrap and refridgerate for at least one hour. Grate the potatoes (they should be quite sticky) add salt to taste then pat into a flat round and fry in butter for about 5-10 minutes on each side or until they are golden brown. Slice into wedges and serve.I find that if you make them into smaller individual patties they are easier to turn when cooking and look nicer when served.
Butter
Peel the potatoes and boil them for ten minutes (the time may vary depending on the size of the potatoes however the potatoes should remain hard. It's important not to boil them for too long.)Allow the potatoes to cool slightly then wrap in plastic wrap and refridgerate for at least one hour. Grate the potatoes (they should be quite sticky) add salt to taste then pat into a flat round and fry in butter for about 5-10 minutes on each side or until they are golden brown. Slice into wedges and serve.I find that if you make them into smaller individual patties they are easier to turn when cooking and look nicer when served.
