RECIPES

Crispy Potato Rosti

These were delicious and the potatoes and herbs used were all grown in the Crown Street garden! View the  gallery

These were delicious and the potatoes and herbs used were all grown in the Crown Street garden! View the gallery

INGREDIENTS

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

METHOD
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.