Oven-Baked Potato and Pear Rosti
Preparation Time: 15 minutes
Cooking Time: 35 minutes
3/4 lb. Small Potatoes, scrubbed
2 Bosc Pears, firm but ripe
1 Tbsp. Lemon juice
Fresh grated nutmeg
Sea salt and fresh ground pepper to taste
1 Tbsp. All-purpose flour
3 Tbsp. Melted butter
Parboil the whole, unpeeled potatoes in lightly salted water for 8 minutes, drain, and set aside.
Preheat the oven to 425F, and set an oven rack at the highest level. Peel, core and coarsely grate the pears, tossing them with the lemon juice in a mixing bowl. Peel the cooled potatoes, and shred them coarsely into the pears. Drain well, squeezing out any excess liquid with your hands. Season to taste with nutmeg, sea salt and pepper.
Shape the mixture into 8 balls, flattening them in to patties. Place the flour on a plate, and press each patty into the flour to coat both sides. Brush a baking pan with 1 tablespoon of the melted butter, arrange the patties on the pan, and brush the tops with another tablespoon of butter. Bake for 10 minutes, flip them over, brush with the remaining butter, and bake for 10 to 12 minutes longer, until crisp and golden brown. Serve at once. Serves 4.
Source: Luckett, The Greengrocer's Kitchen.
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