Sous vide potato rösti

  • Side
  • medium
  • 8
  • 4 hours 30 minutes

Will Holland’s sous vide potato rösti is the perfect accompaniment for meat-based main courses but is also delicious when simply topped with a fried egg and served for lunch.

First published in 2015
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Ingredients

Metric

Imperial

Sous vide potato rösti

Equipment

  • Chamber sealer
  • Water bath
  • Vacuum bags

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
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
First published in 2015
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Will Holland's career path was set at age fourteen, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.

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