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10 minutes
60 minutes
550 minutes
- 2.25 pounds potatoes, scrubbed
- 3 tablespoons butter
- 2 tablespoons milk
- In a large pot, cover the potatoes with water and bring to a boil over medium-high heat. Cook until tender enough to pierce with a fork, about 15 minutes. Drain and refrigerate the potatoes overnight.
- Peel and grate the potatoes into a spacious bowl.
- In a skillet over medium heat, melt the butter and add the grated potatoes, then season with salt and press into a round loaf with a spatula. Sprinkle with milk, cover the skillet, and reduce heat when the potatoes start to sizzle, cooking for about 30 minutes until a golden crust forms on the bottom. Finally, invert the skillet onto a plate to serve the roesti.
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