Potato Rosti

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)

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

Tools

.

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 5:08am

Creator:

Anonymous

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