Satisfy your hunger with this golden and crispy Potato and Baby Spinach Rosti, packed with the goodness of nutrient-rich spinach and flavor-filled potatoes.
INGREDIENTS
3 medium red skinned Genuinely Southern Forests potatoes (roughly 500g), peeled and cut into either grated or cut into matchsticks using a food processor
4 tablespoons olive oil or clarified butter
1 medium brown onion, sliced and cooked slowly for 30 minutes until caramelised but not burnt
4 cups washed baby spinach
2 cloves garlic, finely grated
1 tbsp finely sliced chives
Creme fraiche (to serve)
Sea salt and freshly ground black pepper
METHOD
To ensure even cooking of the rosti, it's important that you start the cooking process as soon as the potato is sliced. Spread the potato matches on a large plate and microwave on high for 5 minutes - otherwise the outside of the rosti will brown before the potato has cooked all the way through.
Add 1 tbsp oil/butter in non-stick pan on medium heat and add the spinach, turning frequently. After 1 minute, add garlic and stir for another 10 seconds before scooping the now wilted spinach/garlic out of pan and place in separate bowl.
Put non-stick frypan back on heat and add 2 tbsp oil/butter and heat until it shimmers. Add half of the pre-cooked potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread caramelised onions and garlic spinach onto potato layer and season generously. Add remaining potato mixture and press down.
Cook rosti, shaking gently from time to time, checking that the potato mixture is caramelising but not burning. After 5 or so minutes slide the rosti onto a large plate and place a matching plate on top - flip this plate and remove original plate. Essentially you are looking to flip the rosti over.
Heat remaining 2 tbsp oil/butter in frypan and slide rosti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rosti onto a cutting board, place a big spoon of creme fraiche on top and scatter the chives liberally and season with fresh cracked pepper.
Recipe Credit: Wayde Drummond
Photography Credit: Jess Wyld
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