I think I need to help promote this deliciousness by giving you the recipe for it.  People make Rosti differently, and Roger and I proved this. I was making it this way and said it was my way - I thought he was helping me but he'd started making it his way, and actually his might have turned out better. Anway his style is better than mine, because the obvious - he is a chef. My style is more ‘busy mum doesn’t want to stand at the stove’. I’ll put his up one day. But here is mine. x

 

Potato Rosti

Serves: 4-6

 

FERMENTED: You can prepare ahead by fermenting the potatoes first. To do this, submerge the potatoes in a bowl in a 2–3% brine (peeled and whole or thinly sliced), cover with a tea towel and use them a few days later. This is a pretty handy way of breaking down the starches a bit, not to mention reducing the steps in this dish. If you choose to ferment your spuds the DON’T grate them also if you leave them sitting in brine for too long they’ll have to be mashed and will get quite sour.

Let this rosti host your favourite ferment. It goes great with kimchi and sesame dressing and fresh greens; crème fraîche and jalapeno kraut; salmon and capers with crème fraîche … I think you get the idea.

This rosti is oven baked and family sized. We loved eating crispy potato cakes with apple sauce at the German Christmas markets, it must be a mixture of the atmosphere and the food – rugged up eating steaming hot, oily, crunchy potatoes dipped in sweet warm apple sauce.  My girls still crave these at Christmas but it’s not the same here because it’s just too hot…. I have to make do by making them on a wintery Saturday afternoon when everyone is home from netball etc.

You can serve it on the table as one big cake, or in individual slices – all you need is butter and potato.

 

600 g (1 lb 5 oz) potatoes

125 g (4½ oz) butter

1 teaspoon salt (more to taste when serving)

your favourite ferment, apple sauce or crème fraiche for example

 

Preheat the oven to 190°C (375°F).

Peel and grate the potatoes. (You can grate them or if fermenting, slice them thinly into rounds first (even better with a mandolin), then stack the rounds and slice them verrrrry finely.. as finely as you can. That is my preferred way. I love to do the first part with the mandolin and get Roger to do the knife skills part. (Why are knife skills kind of sexy? Or is it just me?).

Plunge the shredded potato into icy water and drain, blotting with paper towel to remove the excess water. (At this stage you could set them up to ferment in your brine overnight)

While they are drying, heat a non-stick pan add the butter and salt and melt until the butter is bubbling expectantly.

Place the potato mixture into the pan, pressing down hard to cover the pan, or to the size you’d like.

Cook until golden on the bottom, then carefully flip to cook the other side. (I use a plate over the top of the rosti to catch and then flip)

Take the rosti out of the pan completely. It should be solid enough to handle. Put it onto a wire rack in your oven for a further 5–10 minutes to crisp it up.