To make Roesti Potatoes, use Yukon potatoes, but Russets will also work, just not as well. Using raw potatoes, peel and shred the potatoes into uniform strips. Place the shredded potatoes in a large bowl and rinse thoroughly with cold water. Remove excess moisture with the use of toweling, bundling the shredded potatoes in the towel and squeezing off the excess. Add seasonings to the shredded potatoes and place the shredded potatoes loosely into the skillet without pressing the potatoes together. Cook for 5 to 7 minutes covered and then remove the lid. Compress the potatoes with a spatula to firm the potatoes into a shape that is round and somewhat consistent in depth. Cook an additional 5 to 6 minutes without covering the pan. When browned sufficiently, flip the Potato Roesti onto the other side for browning.
Roesti Potatoes can be form loosely by pouring the shredded potatoes in and filling the entire skillet to make one large potato cake. However, with the use of a Rosti Ring which is a tublar piece of stainless steel, individual servings can be formed so each serving retains its shape as it is placed in the skillet. If the Potato Roesti is made into the traditional large round flat cake that covers the entire bottom of a skillet, it can then be cut into pie wedges for individual servings. Potato Roesti is very similar to a popular potato cake commonly known as hash brown potatoes.
