rösti potatoes recipe
Rösti potatoes might be fattening, but no more so than chips, and they have infinitely more flavour.
Makes 6 large rösti:
- 3 or 4 potatoes (Desiree is ideal)
- 2 tablespoons chopped onion
- Handful of chopped flat-leaf parsley
- 1 tablespoon flour
- Salt and black pepper
- 2 tablespoons vegetable oil
- 50g butter
Preheat a medium (180°C/gas mark 4) oven.
Grate the potatoes on a coarse grating disc and twist them in a tea towel to squeeze out the moisture. Once the potatoes are dryish, put them into a bowl with the onion, parsley and flour, and season them well with salt and pepper.
Heat the oil and butter in a heavy-based pan and spread the potato mixture over the pan. Push it down hard with the back of a spoon. Cook until the bottom is brown and crisp – it will then hold together better – and turn to cook the underside until golden brown.
Allow to cool and cut into either wedges or rounds. Reheat them in the preheated oven for a few minutes to make them really crunchy.
This recipe featured in p336 of Sarah Raven's Garden Cookbook