RöSTI

Rösti image

Yield Serves 2 to 4

Number Of Ingredients 3

1 pound yellow-fleshed potatoes such as Yukon Gold
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Steps:

In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes, covered, at least 4 hours and up to 2 days.
Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl. Season potatoes with salt and pepper, tossing mixture with a fork.
In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rösti until underside is golden brown, 10 to 12 minutes.
Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.
Slide rösti onto a serving plate and cut into wedges.