Loaded Swiss-Style Potato Fries with Curds

Prep Peel and coarsely grate potato, then squeeze hard in a clean kitchen towel to remove all moisture. Toss with 0.5 tsp salt and 0.25 tsp black pepper. Finely chop mushrooms. Mince garlic. Slice scallions on the bias. Pick parsley leaves.

Sear Melt 2 tbsp butter and 1 tbsp neutral oil in a 22cm heavy skillet over medium heat 60 seconds. Tip in grated potato and press firmly into a flat disc with a spatula. Cook 6 minutes without disturbing, until the underside turns deep gold and crisp.

Build 1 Slide the rosti onto a plate, invert back into the skillet, and cook the second side 5 minutes until equally crisp. Lift to a cutting board and slice into 6 thick wedges.

Simmer Melt 1 tbsp butter in a small saucepan over medium-high 60 seconds. Add mushrooms and cook 5 minutes stirring often, until edges blacken and mushrooms release their liquid. Stir in garlic and remaining 0.5 tsp salt 60 seconds.

Build 2 Whisk flour into the mushrooms and cook 90 seconds until the flour smells nutty. Stream in vegetable stock whisking constantly, then add soy sauce and Dijon. Reduce to low and simmer 4 minutes until the gravy thickens and clings to a spoon.

Plate Pile rosti wedges on a plate. Scatter cheese curds across the top so they sit between the wedges. Pour hot mushroom gravy generously over so the curds soften under the heat. Drizzle maple syrup in zigzags, scatter scallions and parsley, dust with remaining 0.25 tsp black pepper, and serve immediately while the curds are melting.