I am always trying to think of ways to enjoy products from the talented team at Salumi Australia, and this Potato Rosti is a flavour winner!
I cooked this dish recently for some friends and had to stand guard over the lardons of Pancetta when it was frying in the pan! My friends were literally risking burning their fingers AND getting a tap on the wrist to sneak in a piece of Pancetta straight from the frying pan, it really is that good!
INGREDIENTS:
6-8 large Desiree Potato
1 cup Parmesan finely grated
1 bunch parsley – roughly chopped
1/2 bunch mint – roughly chopped
1/2 bunch chives – batons ie sticks approx size of a matchstick
150-200g Pancetta – Salumi Australia
75g unsalted butter
Brookfarm Macadamia nut oil
Olsson’s Sea Salt Flakes
White pepper
**** first part of this process is overnight ****
Method:
- par-boil the potatoes in their skin – until about ¾ cooked
- remove from the water and allow to cool – place in the fridge overnight
- remove the skin and grate the potato on a box grater – place in a large mixing bowl
- cut the Pancetta into lardons and gently fry with a splash of Brookfarm Macadamia nut oil – remove with a slotted spoon and drain on kitchen towel
- add the herbs, Parmesan, Pancetta, a little salt and pepper – mix thoroughly with your hands until well combined
- preheat you oven to 180 Celsius
- cut the butter into cubes (straight from the fridge ie you want the butter to be cold) add a little Brookfarm Macadamia nut oil (like about 1 tbs) into a large non-stick fry pan – put the pan on a medium heat – immediately place the Rosti mixture into the fry pan and press down firmly – to ensure the mixture is compact and fills the entire pan including the edges – you want the Rosti to be a consistent thickness of at least 2cm throughout
- allow the Rosti to cook on the stove top on medium until the base has gone golden brown and crispy (should take about 10-15mins) – one way of testing this is to gently shake the pan and the Rosti will slide easily away from the edges (if it is stuck it generally means the base is not golden brown yet)
- NOW you need to do your juggling trick! Place a large plate over the fry pan – quickly and with confidence ………. flip the Rosti onto the plate THEN gently slide the Rosti back into the fry pan ……. essentially making the golden brown base now on the top AND hopefully still in one piece!
- transfer the Rosti to the oven to cook for a further 15 mins OR until the new base is golden and the centre is hot
- either serve at the table in the fry pan OR transfer to a serving plate
(Photo credit: Salumi Australia)
SERVING SUGGESTIONS:
- cut the Rosti into slices as you would a cake
- great served with schnitzel, roasted chicken or roast pork along with some steamed green vegetables
- also works really well as a side dish for brunch served with bacon and eggs or smoked salmon
TIPS:
- be careful not to over season the mixture as Pancetta is naturally salty
- you can add leftover roasted vegetables to the mixture too – keeping in mind the Pancetta is the real hero of the dish though combined with the Parmesan, so be sure you keep both these ingredients in the mix
- this dish is a great way of sneaking vegetables onto your kids plate – they will love the fluffy texture of the potato teamed with the crispy outside of the Rosti
We’d love to see a photo of you enjoying your Potato Rosti with your friends and family! Simply post your photo on Facebook and tag Taste Byron Bay or via Instagram by using @tastebyronbay
Enjoy!
T xxx
