Rosti Potatoes
Having people over and looking for a dressier, yet easy potato side dish? Try this recipe! Essentially a simple potato pancake, Rosti Potatoes brings an elegant look to the taste of home fries. And it’s easy to make. After experimenting with many versions, I found the trick is to slightly cook the potatoes first. It makes them starchier and also helps them cook faster in the pan. No more overdone crusts and raw insides. Rosti potatoes are great with any type of roast, but with especially chicken and fish.

• 2 large potatoes


• Olive oil


• Approx 1 tablespoon, fresh rosemary finely minced


• Finely chopped parsley for garnish


• Salt and pepper


• Pimentón (just a hint)

Peel and half the potatoes. Put in a pan and over with cold water. Bring to a boil and cook for 5 minutes. Drain and let cool until you can handle them. Grate the potatoes through a coarse grater. Mix in the rosemary, season with salt, pepper and pimentón. Heat the olive oil in a large non-stick frying pan. When hot, put the potato mixture in the pan and press down to form a pancake. Keep it relative thin (about ½ inch or so) so it will cook through. Cook until the bottom is golden brown (about 5 minutes). Now, the hard part… Flip it! I usually put a cookie sheet over the pan, hold the sheet and flip the pan upside down.. Then slide the pancake back into the pan. Cook until completely golden. Slide out on a nice serving plate.. I sometimes dust the top with a liitle pimentón for a little more color and a touch of additional smoke. Sprinkle with parsley. Enjoy!