Potato Rosti 🥔 ❤️

Recipe:

- 1 medium-large Red Skin Potato, peeled
- A generous knob of Butter
- A small splash of Oil
Topping:
- Crème Fraîche
- Dill
- Gochugaru (Korean chilli flakes)
- Fermented Garlic Honey (recipe on my feed, regular honey is fine too)
- Flaky Salt

Peel the potato and sit in a bowl of water. Add butter and a splash of oil to a small non-stick frying pan and turn on to a medium-low heat. Grate the potato, and over a colander squeeze out as much liquid as possible. Then directly into the pan, pressing it down evenly. Prep the toppings. After 3-4 minutes it should be time to flip - check that the edges are starting to curl and have turned brown. Flip either like I do in the video, or inverted into a plate and slid back into the pan to cook the other side. After 3-4 minutes the underside should be done and it’s time to serve.
Additionally, you can let cool for a minute on a wire rack, but I often just dig straight in.

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Music from @artlist_io - “Sleep Soon” by the David Roy Collective

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