Don't let the fancy name fool you, roesti (ROOSH-tee or RAW-stee) potatoes are simply hash browns or latkes by another name. The Swiss consider it their national dish, but it is no surprise that it has become popular all over the world.
This simple combination of potatoes, butter and salt can be absolutely extraordinary _ crisp on the outside with a soft, melting interior. Because they are so good on their own, they need no other embellishment _ although they can be turned into a complete meal with the addition of finely chopped onion, bacon or smoked ham, and thinly sliced cheese such as gruyere. Try them topped with a poached egg and chopped herbs.
All you really need for a good roesti, however, are some firm potatoes, shredded raw to make a good crust, and plenty of butter. Roesti potatoes make the perfect side dish to a stew, chop, roast or even other vegetables. The medium-to-high starch content of Yukon golds or russet potatoes are a good choice for a finished roesti.
Potatoes contain a lot of water, so after grating them (using the large holes of hand grater or the food processor) it's important to squeeze out as much moisture as possible. I find that twisting them in a clean dishtowel or putting them in a ricer works very well.
To cook roesti, get the butter hot and fill the pan gradually with just a small amount of shredded potatoes at a time spreading them in an even layer about a half-inch thick. Don't stir the potatoes once you put them in the pan because this will prevent a crust from forming.
You need to adjust the heat so that the outside browns slowly, giving the inside enough time to steam to completion. Be patient and don't flip to the other side too soon. If you are efficient at flipping pancakes, be my guest, otherwise slide the roesti out of the pan onto a dinner plate and return the pan to the heat and add another pat of butter. Put another plate on top of the roesti and, holding tightly, flip the plates over. Slide the inverted roesti back into the pan and continue cooking until the new bottom is browned and the potatoes feel tender in the middle when poked with a knife.
To make individual roesti, follow the directions above, but firmly shape into quarter-inch rounds and place in pan. Use a spatula to flip the rounds like pancakes. The roesti potatoes can be fried two hours in advance. Reheat before serving.
