Rosti Potatoes -

By Claude

easy potato grater is needed use a box grater or Turning slicer
(like a Spirooli)

Ingredients

• 1 baking potatoes
• 3 tablespoon butter
• (clarified butter if you have it)
• 1/4 teaspoon salt & pepper

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 400°F degrees.

Wash and peel potato then grate potato using a box grater or turning slicer (like a Spirooli). Cut potatoes into long thin strands. Place grated potatoes in cold water with ice cubes for 10 minutes.

After potatoes have soaked, lift them from the water allowing the starch to stay in the water. Use a paper towel to squeeze and remove excess water. Dry the cut potatoes with paper towels and place in clean dry bowl.

Add 1 tablespoon of butter, the salt and pepper and toss to even coat potatoes with the butter and seasoning.

Heat an 8 to 10 inch sauté pan (non-stick works best) over medium-high heat, add 1 tablespoon of butter and spread all of the potatoes at once in an even layer in the hot pan.

Cook potatoes without stirring for 5-6 minutes. Shake pan from time to time to ensure they do not stick.

When potatoes are golden brown on the bottom carefully flip or turn them over in one piece. (I use a large plate to flip potatoes.) Add the remaining tablespoon of butter and cook until golden brown.

Transfer pan to the oven and bake an additional 10 minutes. When potatoes are fully cooked remove pan from oven and carefully turn potatoes out onto a cutting board.

Cut into 2 or 4 wedges and serve immediately.

Serve immediately.