Makes about 10
Prep and cooking time | 30 minutes
Note: this potato rosti recipe originally appeared in Our family table
Ingredients
• 6 medium potatoes – Desiree, Coliban or a similar waxy variety
• vegetable or canola oil for shallow frying
• sea salt and pepper, to taste
Method
1. Peel the potatoes and grate or slice using the “shredding” attachment on a mandolin. Place onto a tea towel and twist to wring out all the moisture.
2. Heat oil in a large frying pan, about half a centimetre deep, over a medium heat. The oil should be hot enough to produce a crisp golden shell without burning, while allowing the inside to cook.
3. Drop small handfuls of potato mix in three piles in the frying pan. Use a spatula or egg flipper to flatten the potato into a disc. Fry for 3-4 minutes each side until golden brown and crispy.
4. Drain on paper towels and repeat until all the mixture has been used. Sprinkle with sea salt and pepper while still hot.
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