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Potato rosti with cultured cream and bottarga

Name: Potato rosti recipe
Yield: 4
Ingredients: 1kg sebago potatoes, peeled; 200g ghee, melted; 200g creme fraiche; 10g bottarga (optional, or see above); 1 bunch chives, finely chopped

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Potato rosti with cultured cream and bottarga

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Dec 05, 2023

“You can make this into smaller individual rostis, but I really like having a large one in the middle of the table so everyone can get involved. If you’re feeling fancy, you could add salmon roe, or even caviar to really make it a plush side. This batch should comfortably do 2 x 23cm pans. I like to make this recipe using a mandoline with the julienne attachment, but if this isn’t available, you can use a box grater.” – Paul Farag

1kg sebago potatoes, peeled
200g ghee, melted
200g creme fraiche
10g bottarga (optional, or see above)
1 bunch chives, finely chopped

Method

1.

Using a mandoline fitted with the julienne attachment, cut potatoes into fine matchsticks. Using hands, squeeze out excess liquid, then place potato in a large bowl. Immediately toss all the potato in half the ghee and season well with salt flakes and freshly ground black pepper.
2.

Place a non-stick frypan with a 23cm base (use a sheet of baking paper to line your pan if you don’t have a non-stick one) over medium-low heat. Add half the potato mix, spreading to evenly cover base of pan, lightly shaping it to a neat circle, but trying not to push down too much.
3.

Cook for 15 minutes or until deep golden brown. When ready to flip, place a chopping board over the pan and flip onto the board. Place half the remaining ghee (50g) in the pan and transfer the rosti back to the pan, uncooked-side down, and cook for 10-15 minutes until a deep golden colour. Remove from pan and drain on paper towel. Repeat process with the remaining potato mixture and ghee.
4.

To serve, place a good dollop of creme fraiche on top of each warm rosti, finely grate or shave bottarga over the top (if using) and sprinkle with chives to serve.