Swiss Potato Roesti Cook's Illustrated

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Published in cook's illustrated magazine, march - april 2007. this is a traditional swiss potato dish made from grated potato. serve with a traditional swiss dish like geschnetzeltes (zurich-style veal or pork with gravy).

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Steps

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Run potatoes through the large shredding disk of a food processor.

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Place potatoes in a large bowl and fill with cold water.

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Using hands , swirl to remove excess potato starch , then drain in strainer.

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Transfer half of potatoes from strainer to the center of a clean kitchen towl.

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Gather ends together and twist as tightly as possible to expel maximum moisture.

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Wipe bowl dry.

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Transfer potatoes to bowl and repeat process with remaining potatoes.

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Sprinkle salt , cornstarch , and pepper to taste over potatoes.

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Using hands or fork , toss ingredients together until well blended.

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Melt half of the butter in a 10-inch nonstick skillet over medium heat.

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When foaming subsides , add potato mixture and spread into even layer.

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Cover and cook 6 minutes.

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Remove cover and , using spatula , gently press potatoes down to form round cake.

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Cook , occasionally pressing on potatoes to shape into uniform round cake , until bottom is deep golden brown , 4 to 6 minutes longer.

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Shake skillet to loo.

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Ingredients

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yukon gold potatoes, salt, cornstarch, ground black pepper, unsalted butter