| Rosti Potatoes |
Recipe type: Side
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6
Ingredients
- Boiling potatoes, large 1 kg
- Bacon fat 60 g
- Lard 60 g
- Kosher salt and pepper TT
- Whole butter 30 g
Instructions
- Cook the potatoes in salted water until almost done.
- Drain and cool the potatoes, then peel and coarsely grate them.
- Heat the bacon fat and lard in a heavy, shallow 25-cm (10-inch) skillet with sloping sides until quite hot. Spread half the potatoes over the bottom of the pan; sprinkle with salt and pepper. Cover with the remaining potatoes and cook over medium-high heat until the bottom turns brown and crusty, approximately 10 minutes.
- Turn the potatoes in one piece. This is easiest to do by placing a large plate over the pan and turning both together so the potatoes fall onto the plate. Slip the turned-over potatoes off the plate back into the pan, browned side up. Cook until the bottom is browned.
- Before serving, smooth the edges of the potatoes with a spatula. Sprinkle with salt and brush the edge of the pan with whole butter. It will melt and run into the potatoes.
- Variation: Cheddar Cheese Rösti Potatoes—Make two thin potato cakes. Top one with a layer of 200 g (7 oz.) sour cream, 60 g (2 oz.) cubed sharp cheddar cheese and 20 g (2 Tbsp.) chopped chives. Top with the other cake. Dot with 15 g (1 Tbsp.) whole butter and bake in a 200̊C (400̊F) oven for 15 minutes.
