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1. Boil potatoes in salted water, without peeling them.
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2. When they are cold, skin them and cut into coarse strips.
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3. Heat 2 oz. butter in a frying pan, add the potatoes and cook on both sides till they become an even golden-brown.
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4. Before serving arrange the potatoes in a flat, round cake, add another 2 oz. fresh butter and fry the outside of the cake to form a light, crisp crust.
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5. Turn the 'Roschti' out on to a round plate.
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