Crispy Potato Rosti
500 g potatoes
2 tbsp chopped parsley
2 tbsp chopped sage
2 tbsp chopped mixed herbs (whatever is available in the garden).
50g butter, melted
Salt & pepper to season
Canola Oil for shallow frying
Peel the potatoes & place in a bowl of water to stop them from going brown.
Grate the potatoes, then squeeze handfuls of grated potato over a bowl to remove as much liquid as you can. Place the squeezed potato in a clean bowl.
Add herbs and melted butter and mix until combined. Season with salt & pepper.
Heat about 5mm of oil in a large frying pan. Drop 5 x ¼ cupfuls of mixture into pan and flatten slightly, to about 8cm. Cook over medium heat for about 3 mins each side, or until golden brown & crisp. Repeat with remaining mixture. Drain on paper towel.
Serve with sour cream & chives or sweet chilli sauce.