Sunday, 31 July 2011

Potato Rosti

Preparation time: 15 minutes
Cooking time: 25 minutes:

  • 1 x Garlic clove
  • 1 small Echalote
  • 1 x Sprig of Rosemary
  • 2 Sage leaves (or some thyme)
  • 100g of Butter
  • Olive oil (Table Spoon)
  • 3 x Potaoes (Starchy ones)

Place the unpeeled potatoes in steamer and cook over low heat.

Check to see if cooked after 10 minutes or less. Potatoes should still be hard in centre but soft on edges.
Do not cook right through or you will get mash.  Let cool a little.

Peel potatoes and grate.

Potatoe grate should have a nice grated consistency and not a mash.

To a mixing bowl, add crushed garlic, thinly sliced echalote, finely chopped Rosemary and Sage.

Add the egg yolk only and season with salt and pepper.

Add a little Olive oil. no more than a tablespoon.

Add approx. 80g of melted butter butter

Mix well until all ingredients are well incorporated into mixture.

Add a little butter to a frying pan.

In a cutter, pack in some of the mixture and flatten well.  Remove cutter and repeat process.

Fry on very low heat for approx. 10-15 minutes.  Check underneath that they aren't burning.

Then carefully flip them over to cook the other side for approx another 10 minutes.

Your Rostis should look golden brown in colour and base should be crisp. The potatoe should be cooked all the way through.

Serve immediately whilst hot.  These can also be cooled down and refrigerated if preparing in advance.  To reheat, use a little butter and fry in pan on very low heat or place on buttered tray in oven. (No microwaves)  Rosti potatoes can be used as a meal or to accompany any meal just like regular potatoes.  In the picture above, I served them with sour cream (mixed with a little chopped spring onion), slices of fried bacon and some grated Parmesan cheese. A great lunch with a side salad!

Please let me know what you think in comments below!  Thanks!

Joel Mielle

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