Hello Fellow Nom Seekers!
I love my 'taters. You can bake them, fry them, mash them, sautee them - I've never met a potato I didn't like. In particular I love a rosti because it's got the crispy crunchiness on the exterior and the interior can be pimped out with different flavourings. In the picture above, I have from top to bottom: cheese and potato rosti; spring onion and potato rosti and smoked salmon and potato rosti.
It makes for a quick light dinner, brunch addition and if you use potato starch, it's gluten free.
The basic rosti recipe I used is this:
- 5 small to medium sized potatoes
- 2 heaped tablespoon of potato starch
- 1 egg
- salt and pepper to taste
- oil for frying
Hard to estimate how many you will get as it depends on how big you make your rosti. But the above fed 2 adults and 1 child with a few rosti leftover.
Switch up options but to name a few - let your potato pairing creativity loose:
- smoked salmon
- spring onion
- ham
- cheese
- chives
- sweet potato
Method:
- Using a food processor or manual grater, grate/shred your potatoes. I don't bother peeling mine.
- Season and add the potato starch and egg to combine. If it is a little dry, add a little milk until you achieve a gluggy thick consistency. Add your optional extras.
- Heat oil in a pan and on a low - medium heat, fry the rosti for a few minutes each side until cooked through.
Eat with abandon.
Until next time :)
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