Categories: Potato, Sides

Ingredients

• 1 King Edward potato, peeled, grated
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• salt and freshly ground black pepper
• 55g/2oz butter

Directions

1. Place the grated potato into a clean tea towel and wring well to get rid of excess moisture.

2. Heat the oil in a frying pan over a medium heat. Add the grated potato and chopped rosemary and season, to taste, with salt and freshly ground black pepper. Press down with a wooden spoon to make a cake shape.

3. Fry the rösti for 3-4 minutes, or until crisp and golden-brown, then dot the top with the butter.

4. Turn the rösti over and fry for a further 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside to drain on kitchen paper.

5. To serve, cut the rosemary potato rösti into wedges and place them onto a serving plate.

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