PREP:
20 minutes
COOK:
60-90 minutes
YIELD:
4-6 servings
Ingredients
- 8 lb. russet potatoes, peeled
- 10 T ( 3/4 cup) ghee or clarified butter (makes them more crispy and golden!)
- Sea salt and pepper
Directions
- Preheat the oven to 375°F. Shred potatoes into a medium-fine grate on a mandoline. (A box grater will also work.)
- Squeeze out the excess liquid from the potatoes and place in a medium bowl. Toss with 4 T ghee or butter, 1 tsp each salt and 1/2 tsp pepper. Heat a skillet at medium heat, and add 4T ghee. Pour the shredded potatoes into the skillet and level out with a rubber spatula. Cook about 5 to 10 minutes until slightly crispy and golden on the underside.
- Drizzle the top with remaining 2T butter or ghee, and place in the top third of the oven for 40 to 60 minutes. Bake until the center of the potatoes are soft when you test with a knife and the top is golden and crunchy.
- Serve in the pan sprinkled with Maldon salt.
Notes: Use Maldon salt for garnishing, which is crunchy and kosher for cooking. You can serve the rosti potatoes with sour cream or thick yogurt garnished with chives or shredded scallion greens.
