Tag Archives: Potatoes

Recipe: Potato Rosti

Potato Rosti
Potato Rosti

Ingredients;

400g Potatoes, peeled
Melted Butter
Salt
Pepper

Serves 2


These are fairly easy to make and a great alternative to mash or baked potatoes. They do need a bit more effort though, not much, so let’s not think about it and just get started.

First you need to peel and wash the potatoes, they should be roughly the same size so cut them only if you really need to. Next place them in a saucepan with just enough salted water to cover them. Place this on a high heat and bring to the boil. Let it simmer for about a minute then remove the potatoes from the water and allow them to cool slightly before moving onto the next step.

Grate all the potato using a large grater, season with salt and pepper and add the melted butter, a little at a time, mixing in well each time, until the potatoes stick together. Depending on the type of potatoes the amount of butter will vary, however I find the starchier the potato the less butter is required. You could also substitute sunflower oil for the butter, but I find this can effect the flavour and colour of the result.

Next take a small amount of the mixture and form it into a mini burger shape. Fry it until golden brown on both sides and taste to check the seasoning. If you’re not happy add more salt and pepper to taste.

Next, shape the mixture into rounds like you’re making burgers. I use a ring mould for this but you can form them into rounds by hand either. Then fry on a hot pan until golden brown, usually 3 -4 minutes a side.

Recipe: Speedy Mashed Spuds

Some Cheesy Mashed Spuds
Elly's favourite Mashed Spuds, Cheesy

Ingredients;

200g peeled potatoes per person
A knob of butter
A splash of milk or cream
Salt

Line

This method for making mash is based on my Dad’s method. After my Mum got ill and subsequently passed away in 2007, he had to learn a lot about cooking in a fairly short period of time as Mum had always cooked for him.

Being a man that loves his spuds he quickly learnt that the smaller you chop the potatoes the faster they cook (to a point) and not wanting to wait for long when he got in from work in the evening he experimented until he came up with the optimal size.

He would usually peel and chop the potatoes into roughly 1 inch cubes before going to work in the morning or over his lunch hour and leave them in a saucepan covered with water until he arrived home in the evening. I usually let mine sit for half an hour to an hour, before draining the water and covering them again with cold water, and adding a large pinch of salt.

Get the saucepan onto the cooker at the highest heat. Put the lid on the pan and when the water starts to boil bring the heat down so that the water is at a good simmer.

After about 5 minutes test the potatoes with a skewer or tooth pick. Do this by pushing it into a few different potato cubes, the skewer should slide through relatively easily with the same resistance all the way, if this is the case they’re done, if you find it goes in part way and then needs more force, they will need some more time. But always test a few as some can take little longer than others.

Once the potatoes are done, remove them from the heat and drain the water off. Take some kitchen roll and cover the drained drained potatoes with 2-3 sheets of this and leave them to stand for 4-5 minutes. This helps to remove some of the moisture from the potatoes making for better mash.

Finally, remove the kitchen paper, add a knob of butter, a splash of milk or cream and mash the potatoes until smooth, this is not an exact science so you may need to add a little more milk or cream to get them smooth. Taste them and season with salt as required and your ready to serve.

I have been known to add fresh chopped chives or spring onions (when I have them) at the mashing stage (Elly likes to add grated cheddar) for extra flavour.