There white, they are edible, most people have them in some form in their dinner and they have the potential to make all sorts of textures.......Potatoes!!!
I was getting sick of the same old mash, chips, potato bake, baked potatoes and so I went on the search for a new recipe for a potato side to go with dinner.
That's when I found a recipe for Crispy Potato rosti.
After a quick look, I realised yes it's safe, looks good so Wednesday this week we had a try and the potatoes were enjoyed by all, definitely a do again recipe!!!
They made the perfect side to our steak and steamed veggies.
After painting a squiggly wiggly monster Wednesday morning, Declan decided that the rosti's will now be known as Squiggly wiggly potatoes! :P
Without any further ado, here is the recipe if you would like to make some too.
makes:8
preparation time: 10 min
cooking: 12 min
700g potatoes, peeled and grated
1 egg (we obviously used 'no egg' powder due to allergies)
2 tbsp chopped chives
2 tbsp plain flour
1/2 tsp baking powder
vegetable oil, to shallow fry (we used canoila oil)
- Squeeze handfuls of grated potato over bowl to remove as much liquid as you can. Place the squeezed potato in a clean bowl.
- Add egg and chives, and sift over flour and baking powder. Mix until combined. Season with salt and pepper
- Heat about 4 x 1/4cupfuls of mixture into the pan and flatten slightly, to about 8cm. Cook over a medium heat for about 3 mins each side, or until golden brown and crisp. Repeat with remaining mixture. Drain on paper towel.
Enjoy!!!
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