Put potatoes in a pot of cold water, bring to a boil and cook for 6 to 8 minutes in their skins. Drain and cool.

Peel cooled potatoes and grate them in the food processor or grater.

In a 12" non-stick fry pan put 1/2 the butter, melt until bubbly. Put the grated potatoes in the pan and flatten into a pancake, tucking in the edges. Put a buttered tin plate on top with a weight on it . Cook in the pan for about 12 minutes at medium heat.

Carefully, slip pancake onto a plate in one piece, turn over on another plate, add remaining butter to fry pan and put pancake back to brown the other side. Cook at medium heat for another 12 minutes until browned.

To serve, sprinkle top with fresh parsley, cut into wedges and serve .

Serves 6 to 8