Rosti Potatoes

Cut potatoes in half crosswise. In saucepan, cover potatoes with cold water; add all but pinch of the salt. Bring to boil; reduce heat, cover and simmer until tip of knife inserted into potato meets resistance at 1/2-inch (1 cm), about 12 minutes. Drain and return to pan. Heat over low heat, shaking pan often, until dry, about 3 minutes. Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Peel potatoes; grate on rosti grater or large holes of box grater. In bowl, toss together potatoes, shallots thyme, pepper and remaining salt. Shape into six 1/2-inch (1 cm) thick rounds, pressing firmly.

In large nonstick skillet, melt 2 tbsp (25 mL) of the butter over medium heat. In batches, fry potatoes, turning once and adding more butter as necessary, until golden and crisp, about 25 minutes. Arrange in single layer on rimmed baking sheets. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.) Reheat in 350°F (180°C) oven until hot, about 10 minutes.

Stuffed Beef Tenderloin recipe

Source : Canadian Living Magazine: November 2006