Proper Potato Rosti (v)

These are a cinch to make, as long as you give them enough time, but taste amazing and are such a nice contrast to the ubiquitous chip.

For one rosti that feeds 2-3 you need
3-4 small to medium potatoes. Floury ones are best, waxy ones won’t work!\
1/2 tbsp sunflower oil
1 tsp vegan marge (or butter)

Coarsely grate the potatoes. Heat the oil and fat in a large non stick frying pan till the fat bubbles. Place the grated potatoes in the pan and squish down to form an even layer. Season with salt and pepper.

Over a low to medium heat cook the potatoes until the bottom side is totally golden brown and starting to crisp. Place a dinner plate over the pan and invert, then slide the uncooked side of the rosti into the hot pan and cook for another 10 mins or so until both sides are golden, crisp and cooked. Serve as you wish. I had it with seasoned puy lentils and a soft side salad. Utter bliss and total comfort food 🙂

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