Potato Rosti
By: Anonymous
Published: Saturday, February 13, 2010 - 5:08am

Ingredients




1 pound Yukon Gold potatoes (500 g)
cup unsalted butter, melted (60 mL)
2 tablespoons chopped fresh rosemary (30 mL)
1 tablespoon kosher salt (15 mL)
1 tablespoon freshly ground black pepper (15 mL)
Duck fat for frying

Preparation

1 Grate the potatoes and squeeze out excess liquid using your hands. 2 Toss the potatoes with the melted butter, rosemary, salt and pepper. 3 Heat 1 tablespoon (15 mL) of duck fat in the cast-iron pan over medium-high heat. 4 Press some of the potato mixture into the hot pan to make a 1/4-inch (6 mm) thick cake. 5 Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. 6 Flip the rosti in the pan and add more duck fat. 7 Continue cooking until golden and crisp. 8 Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. 9 Reheat rosti in a 400 degree F (200 degree C) oven for 10 minutes. 10 Special equipment: a 6-inch (15 cm) cast-iron pan