How to Make Rosti

• 1). One day before you intend to make the rosti, boil the potatoes still in their skins for 30 to 35 minutes. Drain them and let them sit overnight.
  
  
• 2). Peel the potatoes. Coarsely grate them or cut them into quarter-inch strips.
  
  
• 3). Briefly heat the frying pan; add one-third of the butter to the pan, coating the entire surface and sides of the pan.
  
  
• 4). Add the potatoes to the pan, spreading them out so that that they form a flat cake. Sprinkle salt over the potatoes, and fry over low heat for 10 minutes.
  
  
• 5). Press the potatoes into a pancake shape (without removing them from the pan). Add another third of the butter, coating all sides of the pan. Cover the pan with a lid or plate, and cook the potatoes for 10 minutes over low heat until the underside is crispy and golden.
  
  
• 6). 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 the rest of the butter. Cook for an additional 10 minutes over low heat. When both sides are golden and crisp, invert the rosti onto a platter and serve.