- 8 large (about 2kg) desiree potatoes, peeled
- 1 large brown onion, coarsely grated
- 60g butter, melted
- Vegetable or canola oil, to shallow-fry
- 2 ripe avocados, peeled, stone removed, cut into thick wedges
- 12 slices (about 300g) smoked salmon
- 1/2 cup (125g) creme fraiche
- 1 small red onion, very thinly sliced
- Chopped chives, to serve
- Lemon wedges, to serve
- Step 1Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.
- Step 2Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and stir to combine. Season well with sea salt flakes and freshly ground black pepper.
- Step 3Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat. Spoon two 1/2-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and cooked through. Use the egg lifter to transfer to a plate lined with paper towel. Place in warm oven. Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary.
- Step 4Arrange two rostis on each serving dish. Top with avocado, smoked salmon, creme fraiche and red onion. Sprinkle with chives. Serve immediately with lemon wedges.
Considered as a national dish in Switzerland, rosti, meaning ‘crisp and golden’, is traditionally eaten as a breakfast dish.
Regional varieties of potato rosti include ingredients such as bacon, vegetables, cheese, onions, fresh herbs, and apples.
You can use other waxy potatoes, such as pontiac, instead of desiree. For a change of colour, taste and texture, replace half the potatoes with coarsely grated orange sweet potato (kumara), carrot or pumpkin. Peel and grate the potato just before making rosti – if potato is grated too far ahead of time, it oxidises and turns a pink colour.
Make sure you don’t rinse the potato after you grate it. This will wash away the starch, which helps bind the mixture. Crushed garlic and finely chopped chives can be added to the potato mixture in step 2 for a flavour boost.
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook: