cook's illustrated potato roesti (for 4)

cook\'s illustrated potato roesti (for 4)
ingredients
all
1 1/2 lbs russet potatoes
about 3-4 medium-sized potatoes, could also use yukon gold potatoes
1/2 tsp salt
1 tsp cornstarch
black pepper
freshly ground
2 tbsp unsalted butter
2 tbsp unsalted butter
diced
This recipe requires a good amount of prep upfront, but it is worth it if you have the time and patience. The potato turns out crisp and comforting, kind of like the hash browns at McDonald's. As you close your mouth, chew, and breathe in, you'll take in pure essence of potato. We'll often pair this with a homemade egg McMuffin.

Recipe adapted from the March-April 2007 edition of Cook's Illustrated magazine.
1
Wash and peel the potatoes. Then shred them in the food processor.
2
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.
3
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.
4
Add the salt, cornstarch, and pepper to the potatoes. Toss to evenly distribute.
5
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.
6
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.
7
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.
8
Cool the roesti in the skillet, off heat, for about 5 minutes. Slide the roesti onto a cutting board. Slice and serve immediately.
notes
The original recipe calls for Yukon Gold potatoes, but we prefer Russet potatoes for this recipe.