Potato Rosti with Duck Confit and Chive Cream Drizzle


  • 1 pound yellow-fleshed potatoes, such as Yukon gold
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 2 cups Duck Confit, recipe follows
  • Chive Cream, recipe follows
  • 1 teaspoon chopped fresh parsley leaves

1. Wash and peel the potatoes. Use a box grater to grate the potatoes and set aside in a large bowl. Season with salt and pepper. Stir to blend.

View full recipe at SpringPad


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