Potato rosti

I used to eat these Swiss potato pancakes from a packet, simply heating them up in a frying pan. They’re easy to make yourself though and a rosti served with a couple of toppings makes a simple but satisfying meal. On a recent trip to Stockolm, I found that restaurants there served them with fish roe, soured cream, and red onions. It’s a great combination but experiment with different ones till you find your favourite. Rosti with a tomato salsa and brie is what I’ll be trying next.

For one potato rosti (serves one)

Ingredients:

• 3 normal size potatoes
• 1 clove of garlic
• salt and pepper
• olive oil

1. Boil the potatoes in their skins for about 5 minutes. 2. After 5 minutes, allow them to cool slightly before peeling them (you can throw away the skins at this point) and grating them. 3. Mix the grated potato with the crushed clove of garlic and a pinch of salt and pepper. 4. On a plate, form the mix into a pancake shape, squeezing the potato together but making sure the rosti isn’t more than a couple of centimeters thick. Then put it in the fridge for 25 minutes. 5. After 25 minutes, heat a little olive oil in a frying pan. Add the rosti and cook it for 5 minutes on each side (allow more time if your rosti is thicker than a couple of centimeters). Only flip it once to avoid it splitting. 6. To finish, simply serve with whatever you like (fish roe with soured cream, red onion and chives is highly recommended).

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