Yield: 4 servings
Prep time: 10 minutes
Cook time: 14 minutes
Inspired by their own love story, TikTok sensations Katherine and Randy Feltis of Katherine Wants open their hearts and their kitchen in their debut cookbook Katherine Wants, Randy Cook’s The Ultimate Date Night Cookbook.
This cookbook will ignite the spark in your relationship with an array of delectable chef-created recipes made for special evenings, mornings or occasions with the one you love including this one: Oscar’s Smoked Salmon & Potato Rosti.
This Oscar’s Smoked Salmon and Potato Rosti is a delicious recipe for your upcoming holiday brunches. That’s sure to impress.
Ingredients:
2 or 3 Yukon Gold potatoes (about 18 ounces total), peeled and shredded
¼ cup clarified butter, melted
1 teaspoon kosher salt
1 teaspoon ground black pepper
For Garnish
3 ounces Maple Syrup Smoked Salmon (page 000)
¼ cup crème fraîche
1 tablespoon maple syrup
½ teaspoon black pepper
Directions:
- Submerge the shredded potatoes in water and give them an aggressive stir to wash off the starch.
- Drain the potatoes, then place in a clean kitchen towel and squeeze all of the liquid out. Like really squeeze—moisture is the enemy. To get every bit of moisture out, spread the potatoes on a paper towel and press the potatoes onto the paper towel.
- Dump the potatoes into a bowl, then toss with the melted butter and season with the salt and pepper.
- Lightly preheat a 10-inch nonstick frying pan over medium heat. Put the potato mixture in the pan, spread it into an even layer, and tuck in the edges, then turn the heat down to medium-low. Cook until the edges start to crisp up and become golden, 6 to 7 minutes, then give the beauty a flip and continue to cook for another 6 to 7 minutes, until golden on the outside and creamy on the inside.
- Remove and cut into four wedges. Garnish with the smoked salmon along with its herbed glaze topping, crème fraîche, maple syrup, and pepper.
Bio:
Chef Randy Feltis
At the tender age of ten, Randy Feltis won the apple pie competition at his local country fair. That day, he knew his calling was to become a chef, and he followed that dream all the way to George Brown College Culinary School in Toronto, Ontario. After graduating, Randy solidified his place in the local restaurant scene and eventually moved to Ireland with his mentor to take on the role of sous chef at Rathsallagh County House. After perfecting his skills in a professional kitchen, Randy returned home to Canada to open his first restaurant, Oscar’s. He has since branched out to owning and operating a chain of pizza restaurants aptly named Pie.
Currently, Randy operates the Farmhouse Restaurant and Salty Blonde Bagel Bar in Barrie. He can also be seen as a guest expert on Cityline and Breakfast Television and showcasing his skills as one half of the website and social media platform Katherine Wants, Randy Cooks. Randy and his wife, Katherine, share a love for all things food and inspire thousands of people daily to do the same.
Katherine Grace Feltis
Best known as half of the social media phenomenon Katherine Wants, Randy Cooks, Katherine Feltis has always had a passion for the culinary arts. Starting at a young age, she worked at her mother’s small catering company and went on to attend Georgian College’s restaurant and hotel management program. She worked at many hospitality establishments, including Randy’s restaurant Oscar’s, where they first met.
In 2019, Katherine and Randy reconnected after 12 years, and their personal relationship began. Not long after, they launched Katherine Wants and Salty Blonde Bagel Bar. They continue to build their social media empire one recipe at a time, giving their followers innovative meal ideas and plenty of laughs with their relationship adventures.
Social Media:
- Instagram: https://www.instagram.com/katherinewants/
- TikTok: https://www.tiktok.com/@katherinewants
- Facebook: https://www.facebook.com/katherinewants
- Youtube: https://www.youtube.com/@katherinewantsofficial
