BASIC CRISPY POTATO CAKE
 (AKA RÖSTI)

Serious Eats

 SERVES 2 OR 3

 3 medium russet (baking) potatoes (about 1 pound), rinsed and cut into 1⁄16-inch matchsticks or grated on the large holes of a box grater
 1/4 cup olive oil
 Kosher salt and freshly ground black pepper

Spread the potatoes on a large microwave-safe plate and microwave on high until hot all the way through and softened but still slightly crunchy, about 5 minutes.

Heat 2 tablespoons of the oil in skillet over medium heat until shimmering. Add the potatoes and press into the bottom of the pan with a rubber spatula. Season with salt and pepper. Cook, swirling and shaking the pan occasionally, until the potatoes are deep golden brown and crisp on the first side, about 7 minutes. Carefully slide the rösti onto a large plate. Set another plate on top of it, upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up.

Heat the remaining 2 tablespoons oil in the skillet and slide the rösti back in. Season with salt and pepper. Continue cooking, swirling and shaking the pan occasionally, until the rösti is deep golden brown and crisp on the second side, about 7 minutes longer. Slide onto a cutting board and serve immediately, with aioli or mayonnaise, or ketchup.