Ingredients
- Serves 4
- 4 large potatoes
- 1 leek, sliced thinly
- 4 sage leaves, finely shredded
- 1 Tbsp butter
- Salt and freshly cracked pepper
POTATO AND LEEK ROSTI�
Method
- Add the butter to a fry pan and sweat off the leeks until soft and translucent (5 minutes)
- Remove and cool
- Coarsely grate the potatoes, then squeeze out the excess liquid
- Combine the potatoes, leek, sage and seasoning, mix well with your hands and shape into 4 large or 8 medium sized cakes
- Heat the oil in a pan and fry the rostis over a medium-low heat for about 8 minutes on each side, turning carefully and adding more oil, if needed
- They are cooked when they are a golden in colour on both sides and the potato is tender
Comments
Rösti are made from grated raw potato which is then fried. It is that easy!
It is a dish which comes from Switzerland (also called röschti), and was originally a breakfast dish.
Thanks to ETTRICK GARDENS for providing the potato, and to MCARTHURS BERRY FARM for the leeks used in the demonstration at the market
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