russet potatoes1 1/2 lbs
about 3-4 medium-sized potatoes, could also use yukon gold potatoes
 salt 1/2 tsp
 cornstarch1 tsp
 black pepper
freshly ground
 unsalted butter2 tbsp
 unsalted butter2 tbsp


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.

The original recipe calls for Yukon Gold potatoes, but we prefer Russet potatoes for this recipe.