Boil potatoes in their skins for 15 minutes at a gentle simmer so that the centres stay firm. Cool for 25 minutes, then coarsely grate them with the skins on.

Ingredients

• 900 gPotatoes, flesh and skin, raw
• 22.5 gButter, without salt
• 4 gSalt, table
• 2,000 gBeverages, water, tap, drinking not counted – removed

Method

1. Boil potatoes in their skins for 15 minutes at a gentle simmer so that the centres stay firm. Cool for 25 minutes, then coarsely grate them with the skins on.
2. Melt 25 g butter in a 28 cm pan at 170 °C. Spread salted potatoes in a 2 cm layer and press into a cake.
3. Fry for 10 minutes, cover with a plate and turn. Add the remaining 20 g butter around the edge and fry 10 minutes more until deeply golden.