Potato rösti, tested and true..

Very useful to know, if you have some potatoes and no idea what to do with them. Good to have some goose fat – or duck’s fat. But this may be an exception rater than a rule..

Rösti are excellent plain, but can be made into a complete meal with the addition of onion, bacon and nutty Alpine cheese.  Burning off all accumulated calories is another matter altogether.

Serves 4 as a side dish, 2 as a main course

  • 2 medium-sized waxy, firm potatoes
  • 1 tbsp butter
  • 1 tbsp goose fat
  1. Parboil the potatoes in salted water until just tender, but not soft.
  2. Allow to cool, and chill for at least a couple of hours.
  3. Coarsely grate the potatoes and season.
  4. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato,
  5. Allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible.
  6. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
  7. Continue to cook for about 10 minutes until golden and crisp
  8. Place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
  9. Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up.
  10. Cook for another 10 minutes, then serve.
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