Rösti
TV presenter and chef John Torode has perfected his potato rösti recipe and serves it with a fresh Greek-style salad. Easily multiplied, this is a simple potato dish at its best.
By definition a rösti is made and cooked with raw potato, but this recipe is one that I have honed over the years. By pouring boiling water over the grated raw potato it scalds it and washes away some of the starch, so the cooking is just a little less temperamental and quicker. Some might say it’s not a true rösti but in my books, if it works, go for it.
This recipe makes one large rösti or 2 smaller, thinner ones, to feed 4. Serve with whatever you wish, from fried eggs to ham and cheese. And if you make thin ones, roll them up with a frankfurter inside. Bad I know, but I never said anything about healthy food!
Recipe taken from John's book, My Kind of Food: Recipes I Love to Cook at Home (published by Headline, September 2015).
Ingredients
Metric
Imperial
Greek salad
- 200g of feta, diced
- 1 cucumber, deseeded and diced
- 100g of pitted green olives, squashed with the flat of your hand
- 3 plum tomatoes, roughly chopped
- small bunch of flat leaf parsley
- 75ml of extra virgin olive oil
- 25ml of red wine vinegar
Rösti
- 2 large potatoes, peeled and coarsely grated
- 1 small onion, sliced
- 500ml of boiling water, from the kettle
- 2 sprigs of fresh thyme, leaves picked
- 50g of butter, melted
- 2 tbsp of vegetable oil
- salt
- black pepper
Method
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