Ingredients
 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
diced

cookware

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.