Rosti Potatoes

This is the best kind of potatoes for meat or chicken fondue. If you don't eat bacon, substitute it for a handful of Gruyere cheese.


Ingredients :
1/2 lb smoked bacon
2 lbs of chopped onions
2 lbs of starchy potatoes (I like Yukon)

Method :

Put the unpeeled (washed) potatoes in a pan of salted water, bring to the boil and cook for 15 minutes, they shouldn't be completely cooked. Better to be undercooked than overcooked. Drain, layout in a single layer and cool overnight or at least 4 hours.
  1. Heat 1 tbsp olive oil in a frying pan and cook the bacon until crisp, remove with a slotted spoon and set aside. In the same pan cook the onions until soft and beginning to brown at the edges, add more olive oil if needed. Add to the bacon.
  2. Peel and shred the potatoes on a box grater into a wide bowl. Add 1/2 teaspoon sea salt and 10 good turns of fresh ground black pepper.
  3. Add 1/2 teaspoon sea salt and 10 good turns of fresh ground black pepper
  4. Add 1/2 cup of the bacon mixture
  5. Toss it around careful not break up the strands of potato.
  6. Heat up your skillet over moderate heat. Add a Tablespoon of vegetable oil, swirl around and add a big Tablespoon of butter and swirl. Be sure to twirl when you swirl. Add the potatoes into a nice even layer.
  7. Pull the heat back to medium and continue cooking about 3 minutes shaking the pan from time to time.
  8. Once they are nice and golden brown on the side you cannot see flip them. To flip the rosti put a plate over pan and turn it over.
  9. Cook about the same amount of time as the first side.
  10. Slide into a plate and serve immediately.
NOTE: It is also a great Breakfast.




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