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Peel and grate the potato, submerge in cold water for 5 mins then strain off
Squeeze out as much liquid as possible
Cover with oil in a large pan season with salt, pepper, garlic, thyme and rosemary.
Cook on a low heat for 20-25 mins without colour
Strain off the oil but keep it as we fry in this later
Mix the potato with cornflour and shape either with your hands or in moulds. Set in the freezer for 40-45 mins
Use the oil from earlier to fry them at 175c until golden and crispy all over