Potato Rosti
Ingredients
Special equipment: a 6-inch (15 cm) cast-iron pan
Ingredients:
Potato Rosti
1 lb. Yukon Gold potatoes (500 g)
1/4 cup unsalted butter, melted (60 mL)
2 tbsp chopped fresh rosemary (30 mL)
1 tbsp kosher salt (15 mL)
1 tbsp freshly ground black pepper (15 mL)
Duck fat for frying
Directions
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 ΒΌ-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.
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