POMME RÖSTI
Taken right from the potato section of my new book, French Classics!
Prep time: 15 mins
Cooking time: 40 mins
Serves: 2-4
500g Grated potato (Yukon gold or Charlotte)
100g Butter (75g clarified butter or ghee)
100g Shallot (sliced)
10g Cornflour
Salt + pepper
-
Duck egg (@clarence_court )
Anchovy
Sage
Chilli
Capers
Grate your potatoes, wash and dry.
Clarify your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want.
Slice your shallots lengthways, put in a bowl and add grated potato, melted clarified butter, and seasoning. Mix gently trying not to break up the big strands of potato.
In a large nonstick pan, add another 2 tbsp of clarified butter over a medium-high heat. Add the rösti mix and form an even disc about 1inch thick.
Cook slowly until dark golden brown and crisp on the bottom side. If the potato is colouring too quickly turn the heat down, this stage should take around 10 minutes.
Slide the cooked rösti onto a large plate, place another plate on top and flip so the coloured side is facing up. Slide the rösti back into the pan and colour the other side.
Season the finished rösti with some Maldon salt and garnish however you desire. Crème fraiche and chives is always a winner. With a fried egg for breakfast. Or with a dollop of caviar for boujieness!
