Place the potatoes, unpeeled in a medium pot, cover with water and season generously with salt. Bring to a simmer, and continue to boil the potatoes until fork tender, about 25 minutes- making sure not to cook them too long so that the skins split.

Drain, cool and place them on a plate and place in the refrigerator for a minimum of 8 hours up to 3 days.

Once ready to cook, peel the potatoes, and grate them on the large holes of a box grater. Add the grated potatoesto a bowl and season with salt, stir to combine.

Heat up a 19-inch, non-stick or cast-iron skillet over medium-high heat, add 3 tablespoons of the vegan butter. When the butter is foaming, add the potatoes and using a rubber spatula, shape it into a disc, about 1-inch (2.5 cm) in thickness. Leave the cake to cook for about 10 minutes, watching heat heat and lowering it if necessary, until it’s nice and golden brown on the bottom.

Gently slide the rösti off the skillet onto a large plate. Place a second plate on top and carefully and quickly invert it and slide it back into the skillet. Add the remaining 3 tablespoons of butter, shape it back into a nice rounded disc, and cook for another 10 minutes until nice and golden brown on the other side.

Slide the rösti onto a serving plate, and serve warm with vegan sour cream, fresh herbs like parsley, and your favorite glass of champagne!