• 1½ lb Yukon Gold potatoes
• ½ teaspoon table salt
• 1 teaspoon cornstarch
• ground black pepper
• 4 tablespoons unsalted butter

Peel the potatoes and shred them with the shredding disk of a food processor. Rince the potato shreds in cold water, then drain them and squeeze them dry in a towel or cheesecloth. Mix salt, cornstarch, and black pepper with potatoes.

Melt half the butter in a skillet over medium heat; once melted, add the potatoes and spread into an even layer. Cover and cook for six minutes. Uncover the potatoes, press them down as much as possible with a spatula, and cook for a further 4 to 6 minutes (bottom should be well-browned).

Slide the roesti onto a large plate and invert it onto another plate. Melt the rest of the butter in the skillet, then slide the roesti back in and cook 7 to 9 minutes. Remove from heat and cool in pan for five minutes, then cut and server.

A variety of toppings can be added to the roesti; we like salted tomatoes and melted fontina.