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 8 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 10 minutes or so. When both sides are deeply browned and crisp, transfer to warmed serving plates.