Rosti

The day before serving, boil the potatoes whole and unpeeled in salted water for about twelve minutes until they are just cooked through but still firm in the centre. Drain, cool completely, and refrigerate overnight uncovered.

The next day, peel the cold potatoes and grate them coarsely using the large holes of a box grater. Season lightly with salt and pepper, tossing gently. Do not compress or squeeze the potatoes as you want to preserve their loose, shredded texture.

Heat two tablespoons of butter and the vegetable oil in a twenty-five-centimetre non-stick or well-seasoned cast iron skillet over medium heat. When the butter is foaming, add the grated potatoes and spread them into an even flat layer.

Press the potatoes down gently with a spatula to compact them into a unified cake about one and a half centimetres thick. Cook undisturbed over medium heat for ten to twelve minutes until the bottom develops a deep golden-brown crust.

Dot small pieces of the remaining tablespoon of butter around the edges of the pan, letting it melt and seep under the potato cake for extra crispness. Shake the pan occasionally to ensure the rösti moves freely and is not sticking.

Place a large flat plate over the skillet and carefully invert the rösti onto it in one confident motion. Slide it back into the pan, uncooked side down, and cook for another eight to ten minutes until the second side is equally golden and crispy.

Slide the finished rösti onto a warm serving plate and cut into wedges. The exterior should shatter crisply when cut while the interior remains tender and creamy. Serve immediately as a side dish or top with a fried egg for a complete meal.