Cook the potatoes in their skins in boiling salted water for 15–20 minutes until just tender, or cook in a pressure cooker for 4–5 minutes. Then drain and leave to cool.

Peel the potatoes and grate them using a vegetable grater. Season the potato mixture with 4 teaspoons of salt, pepper and a little nutmeg.

Heat the oil in a non-stick frying pan over a medium heat. Add the potato mixture and fry on both sides until golden brown to make rösti.