This potato rosti might be the perfect roast chicken accompaniment. It's easy, quick and is cooked entirely in one pan on the stove.
5 large potatoes
½ tsp salt, plus extra to season
2 tbsp butter
1. Peel the potatoes and grate coarsely (you don't need to squeeze out any moisture). Combine with salt in a large bowl and toss to combine.
2. Heat a 26cm frying pan over low-medium heat and add half the butter, swirling to coat the whole pan. Scatter the potato lightly into the pan but don't press it down. Cook for about 12 minutes, until the bottom is crisp and browned, then use a spatula to gather the edges into a round "cake" and firmly press down the top.
3. Turn the rosti out onto a large plate and return the pan to the heat. Add the remaining butter and slide the rosti back into the pan with the uncooked potato facing down, pushing it down again into a firm cake. Cook for a further 10 minutes until well-browned and cooked through. Turn the rosti out, season with a little more salt, and serve.
Also try: Adam Liaw's garlic roast chicken