Rösti
by
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.
Ingredients
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
1
First make the Greek salad. Whisk the oil and vinegar until you have a smooth dressing.
Mix all the remaining bits for the salad in a bowl, toss with the dressing and set aside to mature while you make the rösti
2
Mix the grated potatoes and onions in a mixing bowl. Pour over the 500ml of boiling water from the kettle and leave the mixture to sit for 2 minutes, then drain. This softens the potatoes and washes out any excess starch
3
Press it down to get rid of any extra water, then season really well and stir in the thyme and melted butter
4
Take a large deep frying pan (or two smaller ones) and heat the oil. Drop the potato mix into the pan and use a spatula to flatten it out like a pancake. Keep the heat low and cook for 5 minutes, at least. The edges should start to brown and if you shake the pan the potato should move around
5
When it’s brown, turn the rösti over to cook the other side for about another 5 minutes or so – it should be golden brown and crisp on the outside but fluffy inside. Serve topped with some of the Greek salad and plenty more on the side
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