Potato rosti from Niki Bezzant
This is a classic brunch dish; often served topped with eggs or smoked salmon (or both). It’s super simple with just one ingredient (beautiful NZ potatoes), and it’s easy to make at home. A recipe is not really necessary, so here it is in bullet-point form.
- Choose waxy or boiling potatoes
- You’ll also need salt and pepper, oil and butter to cook
- First, cook your potatoes – boil them until they’re just tender (about 10 minutes)
- Cool your potatoes in the fridge for an hour or overnight
- You can use leftover cooked potatoes, too
- Grate the potatoes (leave the skin on for flavour and nutrition) and season with salt and pepper
- Heat butter and oil together in a medium heat pan
- Put handfuls of potato into the pan and shape into thin cakes
- Cook gently for about 5 mins on each side; until lovely and golden
- Serve on their own or topped with eggs or salmon or ham, bacon – whatever takes your fancy!