Nothing goes better with a steak than these fries. Nothing. This recipe, found many places but adapted from Gourmet, is similar to the Swiss rosti.
2 1/4 pounds russet potatoes
5 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper
Peel potatoes and grate in a food processor fitted with a coarse-shredding disk (you can do this by hand, but the food processor is much easier). Working in small batches, wrap potatoes in a kitchen towel or several paper towels, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
Heat 3 tablespoons of butter in a 12-inch non-stick skillet over moderately high heat until foam subsides. While butter heats, toss potatoes with salt and pepper. Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula. Cook potato cake until golden brown on underside, about 12 minutes. Slide cake onto a large plate. Heat remaining 2 tablespoons of butter in skillet over moderate heat until foam subsides. Invert cake onto another plate (golden side up), then slide cake back into skillet. Cook cake until underside is golden brown, about 12 minutes.
Slide potato cake onto cutting board and cut into wedges. Serves 4 to 6 as a side dish.
