Ingredients
- 3 large rooster potatoes (about 400g)
- 1 red onion, peeled and thinly sliced
- 1 large raw beetroot, washed and grated
- 1 packet (125g) smoked bacon lardons
- Picked thyme leaves
- Salt and black pepper
- 2tbs duck fat, melted
1 Set the oven to 185 degrees.
2 Peel and grate the potatoes with a coarse grater.
3 Squeeze the excess juice from the potatoes and discard.
4 Place the grated potato into a bowl along with the onion, beetroot, bacon lardons, thyme, salt and pepper and duck fat, mix well.
5 Heat a medium sized non-stick, oven-proof pan. When it is gently smoking, add the potatoes and flatten them evenly around the pan with the back of a spoon.
6 Cook over a medium heat for five minutes or so, until the potatoes start to colour.
7 Put in the oven for 20-25 minutes (depending on thickness) until golden and crisp.
8 Remove from the oven and allow to cool a little. Loosen the sides and bottom as best you can with a spatula. Cover with an upturned plate and carefully flip the rosti on to the plate. This can be made ahead of time and warmed up when you need it.
