5 or 6 large waxy potatoes (we used charlotte potatoes)
3 parsnips, peeled
Goose fat or olive oil for frying
1. Put the whole potatoes and parsnips in a large pan of cold water. Bring to the boil, then simmer for 5 minutes until just tender but still firm. Drain, then set aside to cool completely before chilling in the fridge for 30 minutes.
2. Coarsely grate the potatoes and parsnips, then season well. Set a 25-28cm non-stick frying pan over a high heat and add a good amount of the goose fat/olive oil. When really hot, spread the grated vegetables evenly in the pan, then lightly press down with the back of a spatula. Cook over a low heat for 5-6 minutes, then invert the rösti onto a large flat plate so the golden side is uppermost.
3. Heat some more fat or oil in the pan, then slide the rösti back into the pan and cook for a further 5 minutes. Serve straightaway.