• It is best to plan a day ahead so you can half-bake your potatoes and let them sit in the fridge overnight. If making them on the same day, it is important to let them come to room temperature

Baking the potato

• Pre-heat oven to 425
• Wash and dry your potatoes
• Rubb with Avacado or the oil of your choice and sprinkle liberally with kosher salt
• Bake for 30 minutes or internal temp. of 160° to 170°
• Let the potatoes come to room temp. Use or store in the fridge overnight.

Rosti

• Using a box grater, grate your half-baked potatoes.
• Season with 2 tsp. Kosher salt, 1 tsp. ground pepper, and a pinch of nutmeg.
• Heat a 10-inch cast iron or non-stick skillet over medium-high heat.
• Add 2 tbsp. clarified butter in the pan.
• Add potatoes, and using a flexible spatula, form them into an even disc, about 1 inch thick. Cook until deep golden brown and crisp on the bottom, about 10 minutes; lower heat to medium.
• If I feel it is getting dry, I will add a little clarified butter around the edges at about the 5-minute mark.
• After 10 minutes, Set a plate on top and flip to invert rösti.
• To the pan, add 2 tbsp clarified butter and slide the rosti back into the pan.
• Cook for 10 more minutes.
• Slide the rosti out of the pan onto a cutting board and cut into quarters to serve.