Potato Rosti

Directions

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