Play with the flavours of your rosti by adding different herbs.
A versatile little side, these are great with my confit duck, just replace the melted butter with 40g of duck fat. They are lovely for breakfast with a poached egg or served at room temperature topped with smoked salmon and creme fraiche for a light lunch
2 large potatoes, peeled
1/2 tsp salt
2 tbsp fresh parsley, chopped
40g butter, melted
Neutral oil for frying
Place a clean t-towel or j cloth on your work surface. Grate the potatoes onto the cloth. Pull the cloth together and over the sink, squeeze as much liquid out of potatoes as possible.
Tip into a bowl and add the salt and some fresh ground black pepper, parsley and butter and give it all a good mix.
Heat a non stick frying pan over a medium heat and cover the base with neutral cooking oil. Form the potatoes into 4 rostis and slide into the pan. Use the back of a spoon or spatula to gently flatten them. Leave to cook for 5 – 6 minutes then turn over and cook the other side.
This recipe is a great accompaniment for my famous Confit Duck recipe
Potato Rosti
Ingredients
- 2 Potatoes Peeled
- 1 tbsp parsley chopped
- 1/2 tsp salt
- 40 g butter melted
- 1 tbsp neutral oil for cooking
Instructions
- Place a clean tea towel or j-cloth on your work surface and grate the potatoes on to the towel.
- Pull the sides of the cloth together and, over the sink, squeeze as much liquid out as possible. Tip the potatoes into a bowl
- Add the parsley, salt, melted butter and a good grinding of black pepper and mix well.
- Heat a non stick frying pan on a medium heat, cover the base with the oil.
- Using your hands, portion the potato into 4 rostis and slide into the pan.
- Cook for 5-6 minutes then turn over and cook for a further 5 minutes.
- Remove from the pan on to a plate with kitchen paper to absord any excess oil and serve.
Video
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