These garlic and rosemary potato rosties are a fun and easy way to serve potato. Mixes up from the default roast potatoes or fries.
Sarah prepared these the other night while I was busy outside barbecuing and I enjoyed this so much that I have to share them with you.
To make these at home you need around an hour of time from start to finish, a bag of potatoes, fresh rosemary, garlic, salt and pepper.
The potatoes we had at home to make these turned pink when grated! Not sure what was going on there, but they still tasted fine. Has anyone else come across pink potatoes before? No these weren’t kumera / sweet potato.
It is best practice to absorb the excess moisture from the grated potatoes with paper towels before combining the other ingredients, this will help with the frying later on.
We have a wonderful rosemary plant growing just outside the kitchen, one of the only herbs that we have successfully grown to be self replenishing so we always have fresh rosemary on hand.
Crush the garlic with a garlic crusher, depending how much you love garlic, go easy or go hard! Then it’s just a simple matter of adding the salt and pepper and the melted butter and mixing it all together!
Use a cookie cutter to shape the rosties and straight into the frying pan! Make sure you don’t go overboard frying as you are going to finish these off in the oven.
Hope you enjoy, let me know how it went in the comments below.
Garlic and Rosemary Potato Rosti
These garlic and rosemary potato rosties are a fun way to serve potato as a side dish for dinner. These are great reheated the next day in a sandwich press.
- 750g potatoes, peeled and grated
- 6 sprigs fresh rosemary, removed from stalks, chopped
- 2-4 cloves garlic, crushed
- Salt and pepper, fresh ground
- 2 tablespoons butter, melted
- 2-3 tablespoons rice bran oil or another neutral oil for frying
- Pre heat oven to fan bake 230°C
- Peel potatoes and grate, absorb / dry moisture with paper towels
- In a bowl combine grated potato, chopped rosemary, garlic, butter with the salt and pepper into a mixture
- Use a cookie cutter as a mould lay out 8 portions of the potato mixture
- Heat oil in a cast iron skillet and fry the rostis in batches so that they are golden brown on each side, move to baking tray lined with baking paper
- Fan bake the rosties for 15 - 20 minutes in the oven until cooked through
If you don’t finish these all with dinner, these are great re-heated in a sandwich press the next day.