Potato and bacon roesti

Potato and bacon roesti

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 all-purpose potatoes
50ml duck fat, rendered
40ml vegetable oil
1 onion, finely sliced
50g bacon, finely sliced
1 tablespoon thyme leaves
salt
pepper

Method

  1. Preheat your oven to 190°C. Place the unpeeled potatoes in a saucepan and cover with cold water. Bring to a gentle simmer and cook for about 8 minutes until the potatoes are barely half-cooked. Remove the potatoes from the water and allow to cool.
  2. Heat the duck fat and oil in a heavy-based frying pan. Add the onion, bacon and thyme leaves and sweat over a medium-heat until soft and translucent, about 5 minutes. Season generously then tip into a mixing bowl and allow to cool.
  3. When the potatoes are cool enough to handle, peel away the skins and grate the potatoes into the onion mix. Mix everything together well, taste and adjust the seasoning to your liking. Divide the mixture into quarters and shape each into a round patty.
  4. Heat a large roasting pan, 4 small roesti pans or an egg poaching pan with four holes in the oven. Add a splash of oil and add the patties. Bake for 8 minutes then turn carefully and bake for another 8 minutes. Serve piping hot.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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