Golden Rösti

Ingredients

• 3 pcs Potato
• 2 tbsp Butter
• 1.75 tsp Salt
• 0.25 tsp White Pepper

Method

1. Put {potato} in a saucepan of well-salted cold water and bring to a gentle boil over medium heat. Cook until the centers are just tender but still firm, then drain well so the flesh stays waxy rather than waterlogged.
2. Let the {potato} steam dry, then refrigerate uncovered until fully cold and firm. This dries the surface and sets the starch so the shreds stay distinct and crisp in the pan.
3. Peel the chilled {potato} and coarsely grate them into a bowl. Season evenly with {salt} and {white_pepper}, tossing lightly so the strands stay loose rather than mashed.
4. Heat {butter} in a nonstick or well-seasoned skillet over medium-high heat until foaming. Add the grated {potato}, press into an even cake, and cook without stirring until the underside is deep golden and crisp at the edges. Invert onto a plate, slide back into the skillet, and cook the second side over medium heat until richly browned and the center is hot through.
5. Slide the {potato} onto warm plates, finish with a final pinch of {salt}, and serve at once while the crust is audibly crisp.