enoughoil to fry the potatoes (butter, vegetable oil, olive oil, etc.)
salt to taste
Instructions
parboil the potatoes the day before in salted water, 1 or 2 per person, about 10 minutes after the water has begun to boil. Remove and let them rest and dry a little overnight.
grate them as if carrots, making the longest potato strips you can. Having been left out overnight, they should have lost enough of their moisture but take a fistful and lightly squeeze in your hands to be sure. Salt to taste.
in oil or butter or ghee, fry them. If you want the crunchy-pancake type, as smaller pancakes in abundant medium hot oil (even in a non-stick pan.) If you want the crunch outside but creamier within, use a single large rosti evenly spread once in a pan on medium low heat. Remember of course: non-clarified butter will burn if the heat is too high so keep it in check unless you clarify (or use the ghee.) You'll see the pulp begin to brown around its edges after 4-6 minutes or so as a sign they're almost ready to flip. Do the same on the other side.
that's it. Works well with anything from fried eggs to cheeses to ham or lamb chops to grilled trout to...