Organic Rooster Potato and Caramelised Onion Rosti

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Recipe by Cook Vegetarian
Serves 4-6
Ready in 60 mins +

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How To Cook

1. Preheat the oven to190C/375F/Gas 5. Parboil the Rooster potatoes in simmering salted water. Drain the potatoes, leave to cool, and then peel. Chill for an hour.
2. Peel and thinly slice the onions. Heat 1 tbsp of the vegetable oil in a heavy based saucepan, add 20g of the butter and heat until it foams. Add the sliced onion and cook over a low to medium heat until the onion is a deep golden colour. Tip the onion onto a plate to cool.
3. Coarsely grate the potato into a large bowl and season with freshly ground pepper. Then add the caramelised onions and mix carefully.
4. Heat the remaining vegetable oil in a frying pan over a medium heat until almost smoking.
5. Add the remaining butter and heat until it foams. Then add the grated potato and flatten into a cake with a fish slice. Continue to heat over a medium heat until the edges of the cake start to turn golden brown. This should take 10 minutes.
6. Using the fish slice, flip the cake over in the frying pan and return the pan to the heat for 5 minutes.
7. Shake the pan gently so that the cake is loose. Place the pan into the oven and cook for 30 minutes until the cake is an even golden brown.
8. Slide the cake onto a warmed plate and cut into wedges – much more exciting than your usual potato side dish.

www.roosterpotatoes.co.uk

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