We are big on potato rostis in this house. When I was still working and Maus was the cook, potato rostis were always the fall back when nothing was planned for dinner. I would come home from work ravenous and Maus would give me this apologetic look and say, “Is mock fish ok?” You see, potato rostis were always called mock fish in times past.
Of late, mock fish has had a come back in the guise of potato rosti and I am glad it has.
This recipe is another step up again. They are absolutely fabulous. Maus declared them the best potato rostis ever which is a big call as she has tried quite a few recipes.
The recipe calls for goat cheese, but we didn’t have any so Maus used feta and they tasted great.
This recipe comes from Moorish by Greg and Lucy Malouf. It was first published in 2001 by Hardie Grant Books.
- 3 large potatoes, peeled and left whole
- 100g flaked almonds
- 80g crumbled goat cheese (as mentioned above, we used feta)
- 50g parmesan, grated
- white pepper and a pinch of salt
- about 100 mils of olive oil
- Bring a large saucepan of salted water to the boil.
- Put the potatoes in and cook for 5 minutes. Remove the potatoes from the water and set aside to cool.
- Grate the cooled potatoes into a large mixing bowl.
- Stir in the almonds and the cheeses.
- Add salt and pepper to taste.
- Using egg rings, shape the rostis. Compact and flatten them (they should be around 1.5 cm high).
- Heat the olive oil in a large frying pan.
- Cook the rostis on a medium heat until the bottoms have coloured, then turn them and cook the other side.
- When both sides are golden brown, turn the heat right down and cook for about 3 more minutes on each side.
- Remove from the pan and drain briefly on kitchen paper.