Start by peeling and grating the potatoes into a bowl. Squeeze out the excess liquid gently, leaving a little moisture to keep the insides fluffy while they cook.

In a mixing bowl, combine the grated potatoes with melted clarified butter or ghee, along with salt and pepper. Stir until everything is evenly coated.

Heat half of the clarified butter in a non-stick skillet over medium-low heat. Add the potato mixture, spreading it evenly. Cook for about 12 minutes until the underside is golden brown and crispy.

Using a wooden board or a large spatula, confidently flip the Rosti over. Melt the remaining clarified butter in the pan.

Carefully slide the Rosti back into the skillet and cook for another 12 minutes until the other side is golden and tender.

Once cooked, slide the Potato Rosti onto a cutting board, slice into wedges, and serve immediately while it's hot and crispy!