![[Image 9.png]] <p style="text-align:center;margin:0"><span style="font-family:Georgia;font-size:30pt;">Rösti</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>MARK BITTMAN</b></span> <span style="font-family:Verdana-Bold;font-size:12.63599967956543pt;"><b>TIME</b></span> <span style="font-family:Verdana;font-size:12.63599967956543pt;">About 30 minutes</span> </p> ![[Image 17.jpeg]] <p style="text-align:right;margin:0"><span style="font-family:Georgia;font-size:9pt;">Sam Kaplan for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Randi Brookman Harris.</span> </p> <span style="font-family:Georgia;font-size:14pt;color:#d9261dff;">view this recipe on</span> <a href="http://cooking.nytimes.com/recipes/1014463-rosti?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;"><u>NYTCooking.com</u></a> <p style="text-align:center;margin:0"><span style="font-family:Georgia-Bold;font-size:16.3799991607666pt;"><b>INGREDIENTS</b></span> </p> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>potatoes</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>2 tablespoons butter</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>parsley for garnish</b></span> <p style="text-align:center;margin:0"><span style="font-family:Georgia-Bold;font-size:16.3799991607666pt;"><b>PREPARATION</b></span> </p> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 1</b></span>
<span style="font-family:Verdana;font-size:14pt;">Grate potatoes; squeeze out excess liquid.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 2</b></span>
<span style="font-family:Verdana;font-size:14pt;">Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 3</b></span>
<span style="font-family:Verdana;font-size:14pt;">Cook until golden brown, about 10 minutes, adjusting heat as necessary.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 4</b></span>
<span style="font-family:Verdana;font-size:14pt;">Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 5</b></span>
<span style="font-family:Verdana;font-size:14pt;">Continue cooking until browned all over, turning again if necessary.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 6</b></span>
<span style="font-family:Verdana;font-size:14pt;">Garnish: Parsley.</span>