This parsnip rosti is crunchy outside and soft inside – it's even better a tiny bit burnt. Alongside a roast dinner or a wintry stew, parsnips make a nice alternative to potatoes. Put all the ...

Poppy O’Toole shares how to make the ultimate potato rosti at home, using clarified butter for perfectly crisp and golden edges. Grate the potatoes, then use a clean tea towel to squeeze as much ...

To prepare rosti, first put the potatoes in a pot with plenty of cold water, bring to a boil, and cook for about 10-15 ...

To make my potato rosti you will need: ►700g of potatoes (king edward, maris piper, desiree or russet) ►2 spring onions ...