Crispy potato rosti

Crispy potato rosti

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Rosti represents everything that is wonderful about simple cooking. It's a classic fast food staple which is brilliant on its own or as a side dish. I like to serve one whole rosti as a tear and share, but it can also be made into smaller, individual rosti. No need to peel the potatoes as their skins add depth of flavour with no added effort.

Ingredients

Quantity Ingredient
2 large baking potatoes, chilled
6 tablespoons sunflower oil
generous pinch coarse sea salt
generous pinch black pepper

Method

  1. Rinse the potatoes to ensure they are clean, then grate them onto a clean, dry tea towel.
  2. Add the oil to a medium frying pan and bring to a medium-high heat.
  3. Squeeze out as much liquid from the potatoes as you can, twisting the tea towel as you go. When their moisture has been fully removed, sprinkle over the sea salt and black pepper, combining the mixture into a dense, flat rosti.
  4. Use a spatula to place the rosti into the pan, gently pressing it down. Fry for 5 minutes until golden, then flip and fry for a further 5 minutes on the other side. Serve hot.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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