1 1/2 lbs Russet potatoes cleaned and peeled
4 oz butter
Salt to taste
Use a grater with small holes or slice the potatoes thinly, then cut them into shoestrings.
Rinse potatoes several times until excess starch is washed away. Drain and blot with towels.
Melt butter in skillet.
In a bowl, combine potato and butter, then add to non stick skillet and cook until golden brown and flip. Cook other side until golden brown.
Remove from pan and bake at 375 degrees F until very crisp. For a rosti ½ inch thick this will take about 15 minutes. However, I like to put extra ingredients in my rosti. This could be bacon, cheese, or whatever might happen to be in your fridge that sounds good. The thicker the rosti, the longer it will take to cook.
Let cool 5 minutes, then enjoy!