How to Make Rosti

1. Peel the potatoes, and grate them coarsely. If you're using raw potatoes, squeeze them in your hand or press them in a colander to remove as much excess moisture as possible.

2. Preheat the skillet over a medium-high burner. Swirl butter or clarified butter around the pan, coating its bottom and sides.

3. Scatter potatoes around the pan, spreading them out to form a flat cake. Sprinkle them lightly and evenly with salt as you go, so the seasoning is spread throughout the potatoes.

4. Press the potatoes lightly into a pancake shape, then add more butter around the sides of the skillet. Cover the skillet and turn the heat to medium-low. Cook the potatoes for 10 to 12 minutes -- less for cooked potatoes, more for raw -- until the underside is crisp and golden.

5. Tip the rosti onto the lid or a plate, flipping it so that the golden side is exposed. Slide the pancake, undercooked side down, back into the pan. Add more butter at the sides of the pan, where it will melt and run underneath the potatoes. Cook for an additional 10 minutes over low heat. When both sides are golden and crisp, invert the rosti onto a platter and serve.