* 450 g (1lb) Desirée or Romano potatoes
* 50 g (2oz) mature Cheddar cheese, roughly grated
* 25g (1 oz) butter
* 1 tablespoon olive oil
* Salt and freshly ground black pepper
* Flour for dusting

===Method===
* Scrub the potatoes and place in a saucepan with a pinch of salt and cover with boiling water
* Simmer, covered, for 8 minutes
* Drain and allow to cool so they can be handled easily
* Rub the skins off the potatoes and using a course cheese grater, grate into a bowl
* Season with salt and pepper and add the grated cheese
* Shape into patties 7.5 cm (3") round by 1 cm (½") thick
* Dust with a little flour
* Melt the butter and add the oil to the melted butter and Brush both sides with the oil mixture
* Cook one side on a baking tray for 15 minutes at the top of the oven, then turn the rosti over and cook the other side for a further 10 minutes (To turn over without damaging or breaking it, put a dinner plate which is larger than the frying pan upside down over the pan. holding the plate tightly to the pan, quickly invert both of them, onto the work top if necessary, then slide the rösti uncooked-side down into the frying pan)

______________________________