Sous vide potato rösti

8
4 hours 30 minutes

Ingredients

Sous vide potato rösti

  • 2kg Maris Piper potatoes, grated
  • 120g of duck fat, plus extra for pan-frying
  • salt

Method

1
Preheat a water bath to 80°C
2
Place the grated potato in a mixing bowl and season heavily with salt. Mix well, then transfer to a colander and leave to drain for 15 minutes. Place the potato in a clean, dry tea towel and wring out as much of the starchy potato water as possible
  • 2kg Maris Piper potatoes
  • salt
3
Place the potato in a mixing bowl. Melt the duck fat in a small saucepan, pour over the potato and mix well
  • 120g of duck fat, plus extra for pan-frying
4
Transfer the mixture to a large vacuum bag, seal in a chamber sealer and cook in the water bath for 4 hours
5
Allow the rösti to completely cool before removing from the vacuum bag and cutting into your preferred shapes
6
To finish, pan fry the rösti in a little duck fat until crisp and golden