Spiced Potato Rösti

(Makes 1 x 6 inch) 

Who doesn’t like fried potatoes? I am yet to meet someone who doesn’t. Chips aside, sometimes you want something a little more delicate and Rösti does the job beautifully. I made this gorgeous golden disc for breakfast with a nice poached egg but you can of course scale up and multiply recipe by 4 to fill a large frying pan and make it the main event or at last, a rather pleasing side dish to perhaps some fried halloumi or a roast chicken? You catch my drift, I’m sure you don’t need the advice.

Ingredients 

I large potato, yes you can use waxy ones, but I used red-skinned potatoes

1 teaspoon of chilli flakes or Pul biber for a softer kick

1 teaspoon of black mustard seeds

1 teaspoon of ground fenugreek powder

6-8 chive stems, snipped

Maldon salt

Black pepper

Ghee (clarified butter) or vegetable/coconut oil 

Method 

Peel and coarsely grate the potato and season very generously with salt (remember you won’t be eating all the salt as we will be extracting moisture and discarding the salty liquid) mix well and leave for 5 minutes, whilst preheating a small frying pan or a large one, if easier, over a medium heat. 

Mix the potato again and then empty into a sieve and really squeeze every last drop of excess moisture out of the mixture. Once  very dry, add the chilli, fenugreek, mustard seeds, chives and generous mill of black pepper and mix well using a fork until all the ingredients are evenly combined and distributed.

Add a couple of tablespoons of ghee into the pan and tip the potato mixture into the centre and flatten out into a 6 inch round disc, smoothing eggs with a spatula is desired but pressing down gently to fix a nice smooth and even surface. Cook for 5-6 minutes on each side (every heat source varies, so just don’t let it burn) and turn carefully half way through (using a plate on top of the pan to flip it over and slide back into the pan, helps)

Once nice and golden brown on both sides, serve and enjoy.