Fines Herbes Potato Rosti

1. 1

   Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, chives, parsley, and tarragon.

2. 2

   Season with salt and pepper, if desired.

3. 3

   Heat 1 Tbs.

4. 4

   oil in 9-inch skillet (preferably cast iron) over medium heat.

5. 5

   Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown.

6. 6

   Loosen bottom and sides of rosti, then slide onto plate.

7. 7

   Add remaining 1 Tbs.

8. 8

   oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown.

9. 9

   Loosen rosti, then slide onto serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.