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Preheat oven to 425F
Peel the potatoes (save the peels for the Crispy Potato Skins recipe), use the largest holes on a box grater to grate the potatoes. Place the potatoes in a large bowl
Place the potatoes in a clean kitchen towel, wrap them tightly and squeeze out the excess moisture.
Place a 9 or 10-inch heavy-bottomed ovenproof skillet with a lid over medium-high heat, add half of the butter. Once the butter is hot and foaming, add ⅓ of the potatoes, ⅓ of the salt, and ⅓ of the black pepper. repeat this step twice more.
Use a spatula to push the edges up to form a nice rounded shape, add the remaining butter to the top. Cook on the stovetop for 4 minutes
Cover and place in the hot oven for 25 minutes
Remove the skillet from the oven, Gently shake the skillet to ensure the potatoes didn't stick, place a plate the same size as the Rösti on top of the Rösti and carefully invert it onto the plate then return the potatoes to the skillet
Return to the oven and bake for an additional 20 minutes