2 Sebago (brushed) potatoes, peeled
50ml clarified butter
Using a grater attachment on a food processor (or a simple box grater), shred the potatoes. Season with salt.
Add butter in a medium non-stick pan over a medium-high heat and add the potatoes pressing down on the potatoes to form one thin pancake-like shape. Cook for 3-4 minutes on each side or until the potato is cooked through and the rosti is crisp and golden brown. Season again with salt.