This potato recipe is great for kids, mainly because of its presentation. While you can just make the rosti element of this dish, serving with a bacon and egg mayo and arranging the dish on the plate into the shape of a spider will make it a far more attractive kids recipe

Method
1.
Preheat the oven to 180˚C/gas mark 4
2.
Peel the potato and celeriac, grate coarsely. Place into a clean tea towel and squeeze out as much moisture as possible
Room for a little one
Older kids can peel and grate the potatoes and celeriac, while younger children can lend a hand in squeezing the moisture out
3.
Place the grated mix into a large bowl, add half the melted butter and season with salt and pepper. Mix well to combine
4.
Add the remainder of the butter and olive oil to a medium-sized pan placed over a medium heat
5.
Add the grated mix to the pan and press down firmly with a spatula to form the rosti
6.
Cook until golden brown on the base, shaking the pan a few times to ensure it doesn’t stick. Carefully flip the rosti over and cook until golden brown on the other side
7.
Transfer to the oven and cook for 15-20 minutes, or until the potato is cooked through
8.
Meanwhile, bring a pot of water to the boil and gently lower in the eggs. Cook for 9 minutes on a gentle boil. Then, remove from the pan, allow to cool then peel
Back to school
Cool the eggs quickly by draining the eggs from the pan and transferring into a bowl filled with cold water. Wait until they cool completely before peeling to keep the shell from sticking to the white
9.
Next, place the rashers of bacon under the grill and cook until crispy on both sides. Remove and place on kitchen paper to cool and absorb any excess fat
10.
Chop the eggs and add to a bowl, mixing in the mayonnaise. Break up the bacon into little chunks and mix through. Add salt and pepper and set aside
Room for a little one
Children can take charge of this stage, as mixing ingredients together in a bowl is a simple step
11.
Once cooked, remove the rosti from the oven but leave in the pan to keep warm
12.
Bring a large pot of salted water to the boil. Drop in the asparagus and beans and cook for 4 minutes, then strain
13.
Place the asparagus and beans in the middle of each plate to make the spider legs
14.
Place the rosti on a chopping board and cut into 4 even wedges. Place each wedge onto each pile of greens to make the spider's body
15.
Add a big dollop of the egg and bacon mayonnaise on top and finish with alfalfa sprouts to make a spider web. Serve immediately
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Ingredients

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Nutrition (per Portion)

Calories

399
20%

Sugars

4g
4%

Fat

30g
43%

Saturates

8g
40%

Salt

1140mg
19%
of an adult's guideline daily amount
Potato rostis are delicious and in this recipe Galton Blackiston shapes the rosti into a spider and serves with a bacon and egg mayo

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