Crisp Mini Rosti

 

Ingredients

 

Serve 4-6

• 4 large potatoes

• 2-3 tbsp extra virgin olive oil

• salt and freshly ground black pepper to taste

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Method:

1. Peel the potatoes and cut into very thin strips.

2. Place the potatoes on a clean cloth and gently squeeze out as much moisture as possible. The more moisture you remove, the crispier the finished rosti will be.

3. Heat 1/2 tablespoon of oil in a medium frying pan and add a quarter of the potato to the pan.

4. Press down on the potato with a metal spatula so that the bottom turns crisp and golden brown. Flip the rosti and cook the other side.

5. Season the cooked rosti with salt and pepper and serve hot.