Rosti (Swiss pancakes made from grated potatoes)

Ingredients:

• 450 g of medium-juicy yellow-fleshed potatoes (e.g. Yukon Gold)
• 2 tbsp (30 g) butter
• 1 tbsp. vegetable oil

Preparation:

1. Wash and peel the potatoes. In a large food processor, using the large-hole grater, coarsely grate them. Transfer the potatoes to a large bowl, season with salt and pepper, and toss with a fork.
   
   In a large 9-1/2-inch nonstick skillet, heat 1 tablespoon of butter and 1/2 teaspoon of vegetable oil over medium heat until foam subsides. Add the potatoes, spread them out evenly, and press them down with a silicone spatula to form a thick patty. Reduce the heat to medium-low and cook the rosti until golden brown on the bottom, 10-12 minutes.
2. Transfer the rosti to a large plate. Place another large plate on top and flip the rosti onto it, browned side up (you can flip the rosti in the pan while covering it with a plate).
   
   In a skillet, heat the remaining butter and 1/2 teaspoon vegetable oil over medium-low heat until the foam subsides. Return the rosti to the skillet, browned side up, and cook until the bottom is golden brown, 10-12 minutes. Transfer the rosti to a serving platter and slice.