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Step-by-step potato rosti
Step-by-step potato rosti
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Elevate brunch with smoked salmon and avocado on crispy homemade potato rosti.
Ingredients:
  • 8 large (about 2kg) desiree potatoes, peeled
  • 1 large brown onion, coarsely grated
  • 60g butter, melted
  • Vegetable or canola oil, to shallow-fry
  • 2 ripe avocados, peeled, stone removed, cut into thick wedges
  • 12 slices (about 300g) smoked salmon
  • 125g creme fraiche
  • 1 small red onion, very thinly sliced
  • Chopped chives, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 100°C. Grate the potatoes using the coarse side of a grater, then combine them with the onion in a colander.
  • Squeeze out excess liquid using your hands, then transfer to a medium bowl. Mix in the melted butter and season generously with sea salt flakes and freshly ground black pepper.
  • Heat a generous amount of oil in a large non-stick frying pan over medium-high heat until it reaches a depth of 1cm. Spoon two 1/2-cup portions of potato mixture into the pan and flatten each into a 10cm disc using an egg lifter. Cook for 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate lined with paper towel using the egg lifter, then keep warm in the oven. Repeat with the remaining potato mixture in 3 more batches, adding more oil as needed.
  • On each serving dish, elegantly place two rostis. Layer with creamy avocado, delicate smoked salmon, rich creme fraiche, and crisp red onion. Finish with a sprinkle of fresh chives. Serve promptly with zesty lemon wedges.

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