Potato Rosti Yield 6 servings
Ingredients
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
fat for frying
Directions
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
fat for frying
Directions
- Grate the potatoes and squeeze out excess liquid using your hands.
- Toss the potatoes with the melted butter, rosemary, salt and pepper.
- At this point, you can use additional seasonings including cooked bacon, green onion, celery etc.
- Heat 1 tablespoon (15 mL) of fat in the cast-iron pan over medium-high heat.
- Press some of the potato mixture into the hot pan to make a 1/2 inch (6 mm) thick cake.
- Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes.
- Flip the rosti in the pan and add more duck fat.
- Continue cooking until golden and crisp.
- Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture.
- Reheat rosti in a 400 degree F (200 degree C) oven for 10 minutes.