Cut the potatoes in half and parboil them in a saucepan of boiling salted water for 6 to 7 minutes drain and allowed to cool.
Carefully coarsely great the potatoes into a bowl or onto a plate. Transfer the potatoes on to a clean towel
Use the tea towel to squeeze out any extra liquid which would make the rösti soggy. Add to the salt and pepper and mix lightly with a fork
Gently fry the Rosti for about 5 to 10 minutes or until golden brown and crispy underneath turn them with a spatula a fish slice then cook for a further 5 to 10 minutes or until browned on the other side. Remove from the pan and keep warm well cooking the rest of the mixture in the remaining oil.
Finally dust your rösti with salt and pepper.