For an 8- or 9-inch skillet -- and I highly recommend <a href="https://food52.com/provisions/products/376-turk-extra-high-edge-criss-cross-forged-iron-fry-pan">this one</a> (I have the 9.5-inch one) -- you can use two or three large russet potatoes. If you use 3 potatoes, the resulting pancake will be thicker with a crisp crust and a sort-of mashed potato interior. If you use 2 potatoes, the resulting pancake will feel more like a giant latke. As noted below, you can cut the oil a bit if you are using only 2 potatoes, though don’t feel you have to -- because the browned rösti ultimately finishes cooking in the oven on a cooling rack, any excess oil drips off and the resulting pancake does not taste too greasy. This recipe comes from the <em>I Love New York</em> cookbook by Daniel Humm and Will Guidara. Serve rösti with smoked salmon for a simple supper or elegant brunch.

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