Potato Rosti
Over a year ago
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Ingredients
- olive oil
- 1 small knob Butter
- 600g / 1lb Floury potatoes cut into match sticks
- Sea salt and freshly ground pepper
- few sprigs Rosemary
- 6 cloves Garlic peeled
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Method
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1
1. Preheat the oven to 200c/400f/Gas Mark 6
2. In an ovenproof non-stick frying pan, about 20cm/8inches wide, heat a splash of oliv oil.
3. Add the butter and toss the potatoes in it with a pinch of salt and pepper, the rosemary leaves and the whole garlic cloves.
4. Fry in a medium heat of about 10 minutes, stiring all the while, until the potatoes start to soften a little.
5. Place the pan in the oven and cook for about 25 minutes or until the potatoes are lightly golden, both on the top and the bottom.
6. Take the pan out of the oven and cover it with a piece of damp greaseproof paper.
7. Wrap your hand in a tea towel, or use a perfectly sized plate, and press down on the paper to flatten and compact your rosti.
8. Remove the greaseproof paper and place the pan back in the oven for 25 minutes.
9. Cut into slices and serve
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