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  1. Home
  2. Food

Potato and chive rosti

A delightfully crispy bite - by Better Homes and Gardens
  • 14 Nov 2017
Potato and chive rosti
Prep: 25 Minutes - Cook: 60 Minutes - Serves 12
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These golden discs of grated potato flavoured with fresh chives and thyme have a delightfully crispy bite. Prep it up to a month in advance.

Ingredients

8 large (about 2kg) desiree potatoes, peeled

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp finely chopped chives

2 tsp finely chopped thyme leaves

50g butter, chopped, softened

2 Tbsp extra virgin olive oil

Method

  1. Put potatoes in a large saucepan. Cover with cold water and season with salt. Bring to the boil over a medium heat. Simmer for
    10 minutes or until almost tender. Strain into a colander and set aside for 15 minutes to cool. Refrigerate uncovered for 1 hour or until cold.

  2. Coarsely grate cold potatoes into a large bowl. Add chives and thyme then season. Shape into 12 discs, about 1cm thick, pressing firmly to hold their shape.

  3. Melt 1⁄2 of the butter in 1 Tbsp of the oil in a large non-stick frying pan over a medium heat. Add 1⁄2 of the rosti and cook, turning occasionally, for 10 minutes or until golden and crisp. Repeat with remaining rosti, butter and oil.

  4. Arrange on freezer-proof trays in a single layer and freeze for 6 hours or overnight until frozen solid. Remove from trays and transfer to a labelled zip-lock bag or air tight container. Keep in freezer for up to 1 month.

    On the day:

    Preheat oven to 180°C. Line 2 oven trays with baking paper. Arrange rosti on trays and roast for 30 minutes or until hot and crispy. Serve.

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