Potato Roesti

1. Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain.
2. Wipe bowl dry. Place half of potatoes in center of kitchen towel. Gather ends together and twist as tightly as possible to expel maximum moisture. Transfer potatoes to bowl and repeat process with remaining potatoes.
3. Sprinkle cornstarch, salt, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
4. Melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat. Add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
5. Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plate and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7 to 9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.

POTATO ROESTI WITH TOMATO AND FONTINA

SERVES 2 AS A MAIN COURSE
Line plate with triple layer of paper towels, place 1 large tomato, sliced thin, on plate, sprinkle with 1⁄8 teaspoon salt, and let drain for 30 minutes; pat tomatoes dry. Follow recipe as directed, sprinkling roesti with 1⁄2 to 3⁄4 cup shredded fontina cheese, then shingling drained tomato slices in single layer over cheese in step 5 about 3 minutes before fully cooked on second side.

POTATO ROESTI WITH FRIED EGGS AND PARMESAN

SERVES 2 AS A MAIN COURSE
Slide 2 FRIED EGGS onto finished roesti, sprinkle with 1⁄2 cup grated Parmesan cheese, and season with salt to taste.

POTATO ROESTI WITH BACON, ONION, AND SHERRY VINEGAR

SERVES 2 AS A MAIN COURSE
Cook 3 chopped slices bacon in 10-inch skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer bacon to paper–towel lined plate and pour off all but 1 tablespoon fat from skillet. Add 1 large onion, sliced thin, to skillet, season with salt and pepper to taste, and cook until onion is softened, about 5 to 7 minutes, topping finished roesti with bacon and onion and sprinkling with sherry vinegar to taste before serving.

CHEESY POTATO ROESTI

SERVES 2 AS A MAIN COURSE
While not traditional, sharp cheddar, Manchego, Italian fontina, and Havarti cheeses are each a good match to this potato dish.
Sprinkle 1⁄2 cup shredded Gruyère or Swiss cheese over roesti in step 5 about 3 minutes before fully cooked on second side.

POTATO ROESTI WITH PROSCIUTTO

SERVES 2 AS A MAIN COURSE
Drape 4 slices prosciutto over roesti in step 5 about 3 minutes before fully cooked on second side. Sprinkle with 1⁄2 teaspoon minced fresh thyme or rosemary, season with coarsely ground black pepper, and serve with whole grain mustard.

FAMILY-SIZE POTATO ROESTI

SERVES 6
Increase amount of potatoes to 2-1⁄2 pounds. Squeeze potatoes in 3 batches and increase salt to 3⁄4 teaspoon and cornstarch to 1-1⁄2 teaspoons. Cook roesti in 12-inch nonstick skillet, adding additional 1-1⁄2 teaspoons butter per side (5 tablespoons total). Increase uncovered cooking time in step 4 to 8 to 10 minutes and cooking time in step 5 to 8 to 10 minutes.

MAKING POTATO ROESTI
1. Shake skillet to loosen roesti, then slide it onto large plate.
2. Cover roesti with second plate, then invert roesti so that browned side is facing up.
3. Melt remaining butter in skillet and slide roesti, browned side up, back into skillet and continue to cook on second side.