Recipe adapted from the March-April 2007 edition of Cook's Illustrated magazine.
|Wash and peel the potatoes. Then shred them in the food processor.|
|Transfer the shredded potatoes into a salad spinner. Fill the bowl with water and swish the potatoes around to help remove the extra starch. Drain and spin the potatoes.|
|To remove even more moisture, transfer half of the potatoes to a clean kitchen towel. Grab the ends of the towel and twist and press firmly to remove as much water as possible. Transfer the potatoes to a bowl, then repeat with the remaining potatoes.|
|Add the salt, cornstarch, and pepper to the potatoes. Toss to evenly distribute.|
|Preheat the non-stick skillet over medium heat. Melt the butter, then add the potatoes once the butter stops foaming. Cook for 6 minutes, covered.|
|Use a spatula or equivalent to press the potatoes down into an even, round patty. Cook for another 4-6 minutes uncovered until the bottom browns. Press down on the potatoes from time to time.|
|Flip the roesti then melt the bits of butter along its circumference. Tilt the skillet in a circular pattern to distribute the butter along the bottom. Cook for another 7-9 minutes, pressing down on the potatoes from time to time, until the bottom browns.|
|Cool the roesti in the skillet, off heat, for about 5 minutes. Slide the roesti onto a cutting board. Slice and serve immediately.|
source: Cook's Illustrated
The original recipe calls for Yukon Gold potatoes, but we prefer Russet potatoes for this recipe.