This is my weekend morning potato specialty. It's a rustic rösti adapted from Jamie Oliver's Cook with Jamie, the best recipe I've found for this Swiss specialty. It takes a bit of time, but so do most good things in life, so I don't mind.
Rösti is of Swiss origin where the farmers of yesteryear used to eat it for breakfast, according to Wikipedia. Thankfully it has since been adopted worldwide by potato lovers like my friend the Film Cricket, who first introduced me to rösti at Toronto's Marché Movenpick (now Richtree), where they serve it with sour cream and chives. So yummy. Now when I make it for breakfast, we eat with eggs, bacon and toast. Equally scrumptious.
Potato rösti
serves two
one russet potato
one clove garlic
one sprig rosemary (whole)
olive oil
butter
Preheat the oven to 400. Wash and peel the potato. Top and tail it, and cut it in half. Cut each half into thin matchsticks. Rinse the rosemary sprig. Peel the garlic clove (I smash it with the flat of my chef's knife so that it cracks a bit but is still essentially whole).
Heat up a non-stick, ovenproof frying pan. Add a splash of olive oil and heat. Melt a tablespoon of butter into the olive oil. Add the potatoes, the garlic clove and the rosemary sprig. Stir in the pan for 10 minutes until softened and starting to colour.
Put in the oven for 25 minutes until crispy and golden. I check it after this, and sometimes cook it maybe 10 minutes more.
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