Ingredients

• 1 pound Yukon Gold potatoes

• Kosher salt

• 6 Tablespoons unsalted butter (or other fat of choice)

Instructions

Prep Ahead (1–3 Days Before)

The day before you plan to prepare the potatoes, place them in a large pot and cover with cold water. Add a generous amount of salt and bring the pot to a simmer over medium-high heat. Cook the potatoes gently so the skins do not break, until they can be easily pierced with the tip of a knife. Drain the potatoes and cool to room temperature. Transfer them to the refrigerator and chill overnight, or for up to 3 days.

Prep the Potatoes

Use the back of a small paring knife to remove the skins from the potatoes. Then use the largest holes on a box grater to shred the potatoes into a bowl. Season with Kosher salt and gently mix.

Cook the Rösti

Preheat the Wolf Infrared Griddle to 375°F. Place 4 burger-sized ring molds (or 1 large ring mold) on the preheated griddle and add half of the butter to the surface. When the butter foams, add the potatoes to the molds and press with a flat spatula into an evenly shaped disk. Cook the Rösti for about 2 minutes, then remove the mold. Continue cooking on the first side for another 4-6 minutes or so, then flip the cake to cook on the second side. Divide the remaining butter around the potatoes and cook the second side for another 3-5 minutes or so. When both sides are deeply browned and crisp, transfer to warmed serving plates.