Rosti potatoes

Rosti potatoes has been on my list of things to cook one day for a long time but it always seemed to involve too much faffing around.

I decided to give it a go yesterday and it couldn’t have been easier – one of the easiest ways of preparing potatoes that I’ve ever done. Some recipes call for using raw potatoes, others for boiling the potatoes first before grating, others for adding egg yolk and others for squeezing out the water first. My recipe uses raw potatoes, salt, pepper and oil. Period. It was delicious – crispy on the outside and soft and fluffy on the inside.

You can make individual rostis but today I decided to make a large one.

INGREDIENTS:
1 medium potato per person, coarsely grated (approx. 200g – 220g per person)
salt
pepper
olive oil

Put the grated potato into a bowl and season with salt pepper. It is important not to wash the potatoes and to keep the starch as this will bind the potato together when it is cooked.

Heat some olive oil in a frying pan until hot. Add the grated potato and smooth out, shaking the pan from side to side to ensure that it hasn’t stuck on the bottom. Fry on a high heat for 5 minutes. Turn down the heat to as low as possible, cover and continue frying for another 10 minutes. .

Drizzle over some oil onto the top of the rosti and gently ease away from the sides of the pan with a spatula. Shake the pan to make sure that the rosti hasn’t stuck. Use a flat saucepan lid or plate to flip the rosti and fry for a further 5 minutes on a high heat. Then turn down the heat and fry for a further ten minutes.

Flip the rosti again and fry of another 2-3 minutes on each side to crisp up the outside. Serve with garlic mayonnaise.