Senin, 15 November 2010

Potato Roesti

This is one of our all time family favorites. I don't even look for other recipes anymore. These Roesti are crunchy on the outside, soft on the inside, flavored with Rosemary and Garlic - absolutely perfect. They are finished in the oven which saves you space on the stove and lets you clean up early. We had sauteed chanterelle mushrooms and a little green salad with them but you can serve them with a piece of meat or fish too.

Potato Roesti
(cook with Jamie)
serves 4

olive oil
a small knob of butter
600 g/1lb 6oz floury potatoes, peeled and cut into matchsticks
sea salt and freshly ground pepper
a few sprigs of fresh rosemary, leaves picked
6 cloves of garlic, peeled


Preheat the oven to 200 C/400 F. In an ovenproof non-stick frying pan, about 22cm/8 inches wide, heat a splash of olive oil. Add the butter and toss the potatoes in it with a pinch of salt and pepper, the rosemary leaves an the whole garlic cloves.

Fry on a medium heat for about 10 minutes, stirring all the while, until the potatoes start to soften a little.
Then place the pan in the oven and cook for about 25 minutes or until the potatoes are lightly golden, both on top and the bottom.

Take the pan out of the oven and cover it with a piece of damp greaseproof paper. Wrap your hand in a tea towel, or use a perfectly sized plate, and press down on the paper to flatten and compact your roesti.

Remove the greaseproof paper and place the pan back in the oven for 25 minutes. Cut into slices and serve.

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