Crispy Potato Rösti

Step 1: Peel and grate the potatoes with a box grater, aiming for long strands if you can.

Step 2: Take handfuls of grated potato and squeeze out the excess liquid, then place the potato in a bowl. Removing excess water helps the rösti crisp in the pan.

Step 3: Add the melted butter, salt, and pepper, then toss. The potatoes may turn brown or reddish while they sit; they turn white again as they cook.

Step 4: Melt half the clarified butter in a nonstick pan or skillet about 26 cm / 10.5 inches wide over medium-low heat. A shallow nonstick pan with sloped sides makes the rösti easier to remove.

Step 5: Put the potato in the pan without packing it down. Use a rubber spatula to tidy the edges, then pat the surface lightly to make it even.

Step 6: Cook the first side for 12 minutes, until the underside is very golden and crisp. Lift an edge with a rubber spatula to check. If it is not turning golden by 8 minutes, increase the heat.

Step 7: If you are not using a nonstick pan, slide a rubber spatula underneath the rösti to the middle and run it around to make sure nothing is stuck before flipping.

Step 8: Cover the pan with a round wooden board with a handle, or another board with a handle. Hold the handle and flip the pan quickly.

Step 9: Melt the remaining clarified butter in the pan, then slide the rösti back in. Cook for 12 minutes, until golden and crisp and a knife inserted into the middle meets no resistance.

Step 10: Slide the rösti onto a cutting board, cut it into 4 or 6 wedges, and serve immediately.

Step 11: For each batch, use 25 g / 1 1/2 tbsp clarified butter in a nonstick pan over medium heat. Place the potato in rounds about 8 cm / 3 inches wide and 1.5–2 cm / 2/3 inch thick without patting it down. Cook for 5 minutes, until deep golden and crisp, flip, and cook for another 5 minutes until done.

Step 12: Transfer the rösti to a rack set over a tray in a 120°C/250°F oven until ready to serve.