Potato Rosti

Photo: flickr user stu_spivack

Ingredients

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)

Grate the potatoes and squeeze out excess liquid using your hands.

Toss the potatoes with the melted butter, rosemary, salt and pepper.

Heat 1 tablespoon (15 mL) of duck fat in the cast-iron pan over medium-high heat.

Press some of the potato mixture into the hot pan to make a 1/4-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.

Special equipment: a 6-inch (15 cm) cast-iron pan

1.0 servings

Saturday, February 13, 2010 - 5:08am

Anonymous