Rösti

Steps

1. 1
   Boil the potatoes in their skins for 15 minutes, until tender at the edges but still firm in the middle. Drain, cool and chill them overnight: cold, firm potatoes grate into separate strands instead of mush.
2. 2
   Peel the potatoes and grate them coarsely into a bowl, season with the salt and pepper and toss lightly with a fork.
3. 3
   Heat half the butter in a 24 cm non-stick or cast-iron frying pan over medium heat.
4. 4
   Add the potato and press it lightly into an even cake with a spatula, tidying the edges. Don't pack it hard; loose strands make the crust.
5. 5
   Fry for 12–15 minutes without stirring, shaking the pan now and then, until the underside is deep golden and crisp.
6. 6
   Slide the rösti onto a plate, invert a second plate on top and flip it over. Add the remaining butter to the pan and slide the rösti back in, uncooked side down.
7. 7
   Fry for 10–12 minutes more until golden, then cut into wedges and serve hot.