4 large Yukon Gold potatoes
1 cup melted duck fat or clarified butter (or a mix of the two), divided
Salt and pepper to taste
Smoked fish, crème fraîche, caviar, and fresh herbs for serving
- Place potatoes in a large pot and cover with water. Bring to a boil. Remove potatoes when just barely cooked through (you’re looking for a blanched potato; not raw, not fully cooked). Set potatoes aside to fully cool, at least an hour, then peel.
- Using a spiralizer or a box grater, shred potatoes. Heat a small nonstick pan over medium-high heat. Add about 2 tablespoons of fat to pan, then sprinkle in about 2 cups of loosely packed shredded potato to fully cover the bottom of the pan; season generously with salt and pepper.
- Using a spatula, lightly press potato to ensure the rösti holds together. After 5 minutes, use spatula to gently lift edges to ensure rösti is browning evenly. Ladle in a few more tablespoons of duck fat and lower heat to medium-low. Continue cooking for 5 to 10 more minutes. Toward the end of cooking time, gently shake the pan. The rösti will naturally release from the bottom when it’s ready.
- Flip the rösti by inverting it onto a plate and sliding it back into the pan. Sear second side, seasoning generously with salt and pepper. Repeat to cook remaining rösti. Garnish each with smoked fish, crème fraîche, caviar, and fresh herbs.
From The Rules of Rösti.
Recipe ByBrittanny Anderson, Metzger Bar & Butchery, Richmond