Scrub 2 1/4 lbs potatoes. Cover them with water in a large pot. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight. Then peel and grate them into a large bowl. Melt 3 Tbsp butter in a skillet over medium heat. Add the grated potatoes; season with 1 tsp salt. Press the potatoes into a round loaf using a spatula. Sprinkle 2 Tbsp milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
– Barbara Baessler, Corcelettes Estate Winery, 2582 Upper Bench Rd, Keremeos, 250-499-5595, www.corceletteswine.ca.