1 ½ lbs. of Russet Potatoes, peeled
1 stick of Salted Butter
A few dollops of Sour Cream or Creme Fraiche
A handful of Radish or Arugula Sprouts (optional garnish)
Grate all of the potatoes over the larger holes of a box grater. When the potatoes are grated, remove handfuls of them and vigorously squeeze out excess water with your hands. Place dried potatoes in a separate bowl, and season with a few pinches of salt.
In a large cast iron skillet, melt half of the butter and swirl the melted butter all over the bottom and sides of the pan. Add the potatoes to the pan, packing them in one even layer with a spatula. Over medium-high heat, cook the first side of your rosti for about 10-12 minutes, checking the status of the bottom with a silicone spatula a few times along the way. When the bottom of the rosti is a dark golden brown, it’s time to flip (brace yourself). Remove the pan from the flame and—with pot holders or dish towels on both hands—fit a large plate over the top of the pan. Holding either side of the skillet, carefully and decisively flip the pan and plate so that the plate is now below the pan. Set the plate on the counter and return the pan to the flame. Using a paper towel, wipe the inside of the pan to remove any burnt butter and add the second half-stick of butter.
When the butter is melted, carefully slide the rosti back into the pan—uncooked side down—using a spatula. Cook for another 10-12 minutes and remove the rosti from the pan using the same method you employed to flip it. Let it cool for just a few minutes, then garnish with sprouts, creme fraiche and a pinch or so of salt.