1 pound yukon gold or russet potatoes 1-1/2 teaspoons salt 1/4 teaspoon pepper 3 Tablespoons vegetable oil
Peel and grate potatoes.
In a large bowl combine potatoes with salt and pepper; toss to coat. Let potatoes sit for 5 minutes.
Working with a handful at a time, grab a fistful of potatoes and squeeze as much liquid out as possible. Transfer to another bowl.
Heat an 8"x9" heavy skillet over medium heat. Add oil. When oil begins to ripple slightly it is ready. Grab a handful of potatoes from bowl, squeeze out liquid again; then place potatoes into hot oil. Arrange potatoes so they cover bottom of pan. Adjust heat so potoates don’t brown too quickly. Either flip potatoes to cook other side, or use a spatula to turn them. Cook another 6-8 minutes.
Slide rosti onto a cutting board and cut into wedges.