LESLEY WATERS COOKERY SCHOOL 

Potato Rosti

Serves 4. 

Ingredients

  • 1 large parsnip, peeled and grated

  • 1 tablespoon fresh thyme leaves

  • 1 tablespoon rapeseed oil

  • 25g (1oz) butter salt and freshly ground black pepper

Method

1.    Coarsely grate the potatoes and dry well on kitchen paper. Place in a bowl with the parsnips and thyme. Season and mix well.

2.    In a large frying pan, heat the oil and butter until foaming.

3.    Spoon the mixture into the frying pan and press out to form an even layer. Fry on a medium heat for 7 minutes until golden.

4.    Preheat the oven to 200C, 400F, Gas Mark 6.

5.    Turn the rosti out onto a baking tray and slide golden side up back into the pan, cook for a further 10 minutes.

6.    Place the pan in the oven and cook the rosti for a further 10 minutes. Slide out onto a serving dish and serve straight away.

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