Servings: 4
Yukon Gold potatoes
2 lb, peeled, grated 
Kosher salt 
3/4 tsp
Ground black pepper 
1/2 tsp
Clarified butter 
4 tbsp, melted, divided
Potato Rosti Pie
10 m
25 m
Ready in:
35 m
  1. With your hands, squeeze any excess liquid out of the grated potatoes.
  2. In a bowl, combine potatoes, salt, butter, and ground black pepper. 
  3. Melt half the butter in a non-stick pan over medium-low. Add the potatoes. With a spatula, tidy the edges and flatten the rosti down.  
  4. Cook the Potato Rosti for 12 minutes, until one side is crispy. Flip quickly: place a plate that barely fits into the pan on top of the rosti. Invert the pan. Set the pan back on the stove. 
  5. Add the remaining butter and melt. Slide the potato pie off the plate back into the pan, crispy side up.
  6. Cook for 12 minutes, until golden and crispy.