Chateau Rosti Potato

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We made this in class last week and I was looking for a way to make it my own. Normally, this potato would be cooked with a roast but I have a few friends that are vegetarian so I wanted them to partake in the meal so I roasted this potato with a mirepoix towards the end of cooking the potato.  This process takes a little over an hour and involves cutting the potato into a large tourner cut. I needed to practice this cut so ta-da, you get tourner cut potatoes!

Equipment:

• Cast Iron Pan
• Tongs

Ingredients:

• 6 russet potatoes cut into a large tourner
• 1 pound mirepoix. 50% Onion, 25% Celery, 25% Carrots
• Clarified butter
• Salt and pepper

Procedure:

1. Heat up the cast iron pan on the top of the stove then pour in some clarified butter
2. Place the potatoes in the pan and fry each side until golden brown
3. Place the entire pan in the oven and cook for 45 minutes to an hour at 350F
4. 20 minutes before being done place in the mirepoix in the pan with some salt and pepper
5. The potatoes are done when you poke the potato with a knife and it goes through easily. The potato will have a nice crispy crust on the outside and on the inside it will have the texture of a mashed potato.

Enjoy,

Eric

[Via http://ericriveracooks.com]