Directions:

Wash potatoes, place in a medium saucepan, add salt and cover with water; bring to a boil, reduce heat and boil for 20 minutes.

Remove from heat, drain and allow to cool for at least and hour in the refrigerator. Once cooled, remove skins and grate on the largest holes on a box grater.

In a 10-inch cast-iron skillet over medium-low heat, heat 1 tablespoon of butter and 1 Tablespoon duck fat; spread the potatoes evenly in the skillet, gently pat down, and cook for about 20 minutes or until golden brown on the bottom.

Cover the skillet with a large inverted plate and then turn the pan over to transfer the rosti onto the plate; add the remaining butter and duck fat to the skillet, slide the rosti back into the skillet, cooked side up and continue cooking until golden brown on the bottom, about 15 to 20 minutes more.

Transfer to a cutting board, top with smoked salmon and Cucumber Dill Greek Yogurt Dip, fresh dill if using and cut into wedges to serve.