Crispy Rosemary Potato Rosti
Ingredients
- 800 g potatoes
- a couple of sprigs of rosemary
- a few tablespoons of potato starch or cornstarch
- extra virgin olive oil
- salt
Preparation
Begin by peeling and washing the potatoes thoroughly. Blanch them for about 5 minutes in boiling water; they should not be fully cooked, just slightly softened. Allow them to cool and place them in the refrigerator. Once cold, grate them using a grater with large holes.
Finely chop the rosemary needles.
Add the chopped rosemary to the grated potatoes, include a pinch of salt, and mix well.
Sprinkle the work surface with potato starch and shape the rosti: use a 6 cm diameter cutter to form them, filling and pressing firmly to avoid breaking during cooking.
Heat oil or a bit of butter in a non-stick pan. Cook 4 or 5 rosti at a time over medium heat for 5-6 minutes until a crust forms on the bottom. Flip and cook the other side until crispy.
Continue with the remaining mixture, keeping the cooked rosti warm.
Serve immediately while hot.
