Rosti Potatoes with Smoked Salmon and Goat Cheese Recipe

How to make it

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• Preheat oven to 425°F.
• Cut out a 10-inch circle of parchment paper or foil and coat one side with cooking spray.
• Place potatoes in a large saucepan, cover with cold water and add salt to taste.
• Cover and bring to a boil.
• When the water reaches a full boil, drain the potatoes and refresh under cold water. (They will not be fully cooked.) Pat dry.
• Grate the potatoes (a food processor fitted with a grating disc works well) and place in a large bowl. Add mustard, salt and pepper; toss to combine.
• Gently mix in scallions.
• Heat oil and butter in a 10-inch cast-iron or other ovenproof skillet over medium heat.
• Use a pastry brush to spread the fat evenly over the bottom and about 1 inch up the sides of the skillet.
• Add the potato mixture and press firmly into a large pancake.
• Place the paper or foil circle, sprayed-side down, directly on top of the potatoes.
• Transfer the skillet to the oven and bake until the potatoes are golden on the bottom, about 30 minutes.
• Remove the paper or foil circle and use a thin metal spatula to loosen bottom and sides of the rösti.
• Invert a serving plate over the skillet.
• Grasping the skillet and plate (protect hands with oven mitts), invert and unmold the rösti. Cut into wedges and serve.
• garnish with slamon and goat cheese