Potato Rosti

1. 1

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

2. 2

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

3. 3

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

4. 4

   Press some of the potato mixture into the hot pan to make a 1/4-inch (6 mm) thick cake.

5. 5

   Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes.

6. 6

   Flip the rosti in the pan and add more duck fat.

7. 7

   Continue cooking until golden and crisp.

8. 8

   Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture.

9. 9

   Reheat rosti in a 400 degree F (200 degree C) oven for 10 minutes.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.