I’ve always loved Rosti and there are loads of different ways to make it. I remember years ago being advised to par-boil the potatoes first, before grating, as this gives a much nicer Rosti and to this day I have always done so.
I decided to make Rosti using a combination of sweet potato and ordinary white potato and the result was absolutely delicious. I still par-boiled the white potato but not the sweet potato (this cooks much quicker) and it worked well.
INGREDIENTS: makes 6 Rosti
1 medium sweet potato
1 white potato
1 large white onion
Handful of grated cheddar cheese
Handful of chopped fresh coriander
Sea salt and freshly ground black pepper
Cut the white potato into large chunks and simmer in a saucepan for 5 to 10 minutes. Drain and leave to cool slightly.
Grate the potatoes and onion in a food processor (or by hand). Add in the cheese, coriander and seasoning and pulse until just mixed.
Heat a glug of olive or avocado oil in a fry pan and gently sauté the Rosti for ten to fifteen minutes, turning over half-way through. Devotees of Rosti swear by using butter for cooking them.
Serve with steamed asparagus, bacon lardons and roasted baby tomatoes for a sumptuous meal.
These Rosti keep well in the freezer before cooking. As they are quite thick, it is preferable to thaw them before frying.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.