Rinse the potatoes, boil in salted water not quite soft, which is very important so that the potatoes do not fall apart when shredded.
A beautiful Rösti reveals every single leaf. Chill potatoes in the refrigerator for one night.
Foam butter in a frying pan as wide as possible, add shredded potatoes, cover with butter flakes, season carefully with salt and bake on a small fire with the lid closed until golden brown, turn the Rösti to the other side, season carefully with salt and finish baking without the lid.
The secret of a good, beautiful Rösti is: the potatoes should not be overcooked, butter should not be spared, the grater should yield beautiful, individual flakes and the Rösti should be baked as thinly as possible. It may be more reasonable to work in two frying pans.
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