How to cook spicy potato rostii

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Stir fry onions till slightly soft, then add leeks and sliced chilies. Add salt pepper paprika & mix herbs & season generously. Cook mixture about 5 to 8 minutes & set aside to cool.

In a blender grate the potatoes. Set aside in a colander sprinkle some salt & set aside for 5 mins - this will extract the moisture. With small amounts, press out as much liquid as possible.

Mix the cooled spicy onion mixture and blend well with the potatoes. Making sure it's well combined so all the seasoning is infused with the potatoes.

For non vegetarians option - fry up some bacon pork belly or corned beef to add extra flavor to the rostii.. This could also be done later and sprinkled on top before serving.

1 cube of herbed butter & dash of olive oil (plus pork fat) when sizzling add potato mixture & press firmly into the pan Cook over low heat, 8 minutes. Then start shaping the rostii into a round shape

Start shaping rostii with a spatular into a round shape - to fit into a round plate to serve or into baking pan to be use later or next day if not serving hot. Keep moving rostii so it doesn't stick.

Cook for about 8 to 10 minutes. Shape rostii to fit a round plate (serve hot) or round baking tray (to chill & serve later or next day - heat up in oven) Make the height at least 2 to 3 cm of possible

After 8 to 10 minutes remove from heat and set aside. Get plate or baking pan to use to flip over to cook the other side.

Place a plate over the rostii and flip the rostii over to prep to cook the other side.

Remove pan and return to stove and heat up cubed herb butter to cook the other side. Heat the butter and roll it around the pan to spread the flavor. Next few steps has to be quick to cook other side

Place herbed pan on top of u cooked side and flip over with plate into the pan and back to the stove. Cook for another 8 minutes.

Cook and brown the 2nd side for 6 to 8 minutes - depending on the crisp you want. Cook for longer if you sonde side on medium heat. If not cook to brown and flip in baking pan to keep for later use.

Serve rostii on a plate garnished with chopped scallions & sour cream. Or a sweet chilly sauce. Rostii is good with roasted dinner or backed eggs with creamed spinach for breakfast.

Watch the video: How To Make A Potato Rosti

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