cookware
- food processor
- salad spinner
- kitchen towel
- medium bowl
- 10-inch non-stick skillet with lid
- spatula
- cutting board
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. |
source: Cook's Illustrated
notes
The original recipe calls for Yukon Gold potatoes, but we prefer Russet potatoes for this recipe.