• 2 med russet potatoes - rinsed and cut into 1/16“ matchsticks
• 1/4 cup olive oil
• Kosher salt and black pepper

1. Spread potatoes on large microwave safe plate and microwave on high until hot all the way through and softened but still slightly crunchy about 5 min.
2. Heat 2 Tbsp oil in skillet until shimmering. Add the potatoes and press into the bottom of the pan. 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 min.
3. Carefully slide the rosti onto a large plated. Set another plate on top ot it, upside down, grip the edge and invert the whole thing so the rosti is now cooked side up.
4. Heat the remaining 2 Tbsp oil in the skillet and slide the rosti back in. Season with salt and pepper. Continue cooking, swirling and shaking the pan occasionally until the rosti is deep golden brown and crisp on the second side, about 7 min longer, Slide onto a cutting board and serve immediately, with aioli or mayonnaise or ketchup.

Serves: 2      Total Cook Time: 20 min - 5+7+7 
Source: The Food Lab - J. Kenji Lopez-Alt