Golden and irresistibly crisp, these individual potato röstis prove that the simple potato can be something special. Lard Ass Smoked Cultured Butter adds a gentle smoky richness that pairs beautifully with parmesan, fresh chives and a cool spoonful of Lard Ass Crème Fraîche.
INGREDIENTS
800g roasting potatoes (approximately 4 medium)
40g Lard Ass Smoked Cultured Butter, melted
2 tbsp olive oil
30g finely grated parmesan
2 tbsp plain flour
½ tsp sea salt
Freshly cracked black pepper
2 tbsp finely chopped fresh chives
Lard Ass Crème Fraîche, to serve
METHOD
Place the whole potatoes into a large saucepan of cold, salted water. Bring to the boil and cook for 15–20 minutes, or until the tip of a knife enters with slight resistance. The potatoes should feel partially cooked, not completely soft.
Drain well and allow the potatoes to steam dry for 5–10 minutes. Once cool enough to handle, refrigerate for at least 30 minutes, or until completely cold.
Peel the chilled potatoes and coarsely grate them into a large bowl.
Add the melted Lard Ass Smoked Cultured Butter, parmesan, plain flour, sea salt and a generous grind of black pepper. Toss gently until evenly combined, taking care not to overwork the potato.
Divide the mixture into four equal portions and gently shape into discs approximately 10–12cm in diameter and about 1½cm thick.
Heat 1 tablespoon of the olive oil in a large non-stick or well-seasoned cast iron frying pan over medium heat until shimmering.
Cook two röstis at a time. Place them into the pan and gently press into shape with a spatula. Cook undisturbed for 5–6 minutes, or until the underside is deep golden.
Carefully turn the röstis and cook for a further 5–6 minutes. If they are colouring too quickly, reduce the heat slightly. They are ready when both sides are crisp and golden, and a skewer slides easily through the centre with no resistance.
Repeat with the remaining olive oil and the remaining two röstis.
Serve topped with a generous spoonful of Lard Ass Crème Fraîche, a scattering of fresh chives and a final grind of black pepper.
TIP
Resist the temptation to move the röstis too early. Once a deep golden crust has formed, they'll naturally release from the pan, making them much easier to turn. Using cooked and chilled potatoes helps create a beautifully crisp exterior while ensuring the centre cooks through perfectly.
