Potato Rosti with Taramosalata, Chilli & Mint

The rostis are surprisingly easy to make and require all of 4 ingredients. They also cook really quickly because of their size so if you have to feed a crowd, simply get two frying pans nice and hot and you can cook double the amount of rostis in half the time. I didn't use a specific recipe so I'm just going to walk you through the process. For every 2, large potatoes, you will need half a red onion and 2 tablespoons of flour. Simply grate the potatoes (I leave the skin on) with the red onion. Add the flour and a generous seasoning of salt and mix well. Fry spoonfuls of the mixture in a hot frying pan in canola oil until golden brown and cooked through. Drain on kitchen paper and serve with dollops of Mediterranean Delicacies Taramosalata, finely sliced chilli and a mini-mint leaf. Be sure to serve these petite pleasures with lots of bubbly!

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