Advertisement
Home Food & Recipes

Potato and chive rosti

A delightfully crispy bite.
12
25M
1H
1H 25M

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

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.

Related stories


Advertisement