Rosti Potatoes

Source: Food & Wine - June 2009, recipe by Francis Mallmann
adapted by

2 1/2 pounds baking potatoes, scrubbed
extra-virgin olive oil, for frying

Heat a large griddle over moderately low heat or on a preheated grill. On a work surface, using a box grater, coarsely shred the potatoes into 10 fluffy piles—don’t pat the piles down.

Add 1/8 inch of oil to the griddle and heat until shimmering. Carefully transfer the potato piles to the griddle, keeping them fluffy and evenly spaced. Season with salt. Cook over moderately low heat until well-browned and crisp on the bottom, 15 minutes. Turn the piles, adding another 1/8 inch of oil to the griddle. Cook for 15 minutes longer, until the potatoes are browned and crisp; season with salt and serve.

Make Ahead:
The rösti potatoes can be fried 2 hours in advance. Reheat before serving.