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Potato Rosti Update

glogrono

*Update*

So this was the recipe I was following http://www.greatbritishchefs.com/recipes/sous-vide-potato-rosti-recipe

The potatoes came out tasting great, but I didn't find the roasted garlic flavor really came through so I'll probably omit that extra step next time. The one thing I didn't like is that my potatoes oxidized very quickly after grating them and the end product was golden on the outsides, but sort of greyish on the inside. Is there any way I can prevent or reduce the oxidation? It took me about 5 minutes to grate all the potatoes, then salted them and let them strain for 15 minutes per the recipe.

Hi everyone,

I'm going to be making a sous vide potatoe rosti recipe. It calls for duckfat to be mixed with the potatoes and I was wondering if it would work to roast some garlic in the duck fat prior to making the rosti. That way I'd get some roasted garlic flavor in the potatoes. I've never roasted garlic in duck fat so not sure if it would take on the garlic flavor just like olive oil would. Your input is greatly appreciated.

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tshewman

Yes it works quite well. Fats like oil make great flavor taxis and deliver the passengers (flavors) well. The oil will have a garlic flavor, so either leave it in the fat, or strain and then puree the garlic and add to make an aioli toss with clams, white wine and butter for a clam sauce, or roast otehr veggies. Allot you can do with the left over garlic.

Francois_346702

Hi there,

Garlic in the fat is ZE best ;-)... Trust, me, I live right in the middle of DuckFatLand (aka South West France). Actually, a very classic receipe here are potatoes roasted in duck fat with garlic, parsley and cepes. It's called "Pommes Sarladaises" and comes from Sarlat, a little town in the area. Here in Toulouse where I live, the fries you get in a burger place (not the main trademarks, of course) would actually even be cooked in duck fat instead of oil... Yes, it is decadent...

If you have fresh garlic in your area (it's the season over here right now), just roughly chop an entire head in your pan with the fat and fry them slow. Remove before using the fat (and eat the garlic while you cook the rest ;-)