Potato Rosti are so simple to make that this hardly counts as a recipe.
Peel your potatoes and grate them. Put in a bowl with a pinch of salt and mix well.
Heat a couple of tablespoons of olive oil in a large thick based frying pan.
Take a handful of the grated potato and form it into a small round rissole shape, squeezing out some of the moisture as you go. Put into the hot oil.
Continue making cakes with all the grated potato.
Cook on a medium heat, adding more oil if needed, until a good golden brown on the first side.
Carefully turn the cakes over and cook on the other side.