Swiss Potatoes

• 3 3/4 pounds russet potatoes
• 4 tablespoons butter
• 1 tablespoon vegetable oil
• 1 teaspoon coarse salt

1. Peel potatoes (after each is peeled, place it in a large bowl of cold water to cover to avoid discoloration).
2. Dry potatoes and grate them in a food processor or with a hand grater.
3. Spread grated potatoes on sheets of paper towels.
4. Cover with another layer of towels and pat until dry.
5. Repeat until potatoes are completely dry.
6. Heat butter and oil in a nine-inch skillet over medium heat.
7. Add potatoes and pat down with a spatula to form a pancake.
8. Cook, uncovered, about 15 minutes, or until the bottom is brown.
9. Slide one spatula underneath the pancake, place another on top and flip it.
10. Add salt and cook five minutes more.
11. Serve warm.

russet potatoes, butter, vegetable oil, coarse salt

Taken from cooking.nytimes.com/recipes/5931 (may not work)