POTATO RöSTI
4 brushed potatoes, scrubbed and cleaned, skin on
1 tbs Ghee
1 tbs Beef Tallow
Sea salt
Key notes:
- bar boiling the potatoes before grating
- use a pressure cooker to speed this up
- chilling after par cooking is key (over night), helps with binding and texture and also allows them to grate easily
- cooking in ghee / clarified butter is ideal but we are tricking it out with a mix of ghee and beef tallow for extra flavour
Step 1. Par-boil the brushed potatoes in salted water in a pressure cooker* for 10mins or until just tender, then cool and chill them overnight in the fridge to make grating easier and improve binding/texture.
Step 2. Coarsely grate the chilled potatoes into a bowl and season generously with sea salt.
Step 3. Heat a combination of ghee and beef tallow in a skillet over low/medium heat, then add the grated potatoes and press down firmly to form an even rosti cake.
Step 4. Fry until the bottom is crispy and golden brown, then flip (this is the tricky part, watch the video to see how to do it correctly) and cook the other side until fully golden and cooked through. If needed, add a little extra ghee / tallow to get the flipped side extra crispy. Serve and season with sea salt.
I like to serve my rosti with a fried egg, smoked salmon, lemon wedge and some dill creme fraiche!
* You can par cook your potatoes in salted boiling water, the pressure cooker just speeds things up.