These crispy potato patties infused with baby spinach and served with creamy creme fraiche are both a comforting and elegant dish, perfect for brunch, lunch or a light dinner. Nut-free, vegetarian and gluten-free.
Serves 4
Ingredients
3 large Genuinely Southern Forests potatoes (red variety)
4 cups Genuinely Southern Forests baby spinach
4 tbsp olive oil
1 medium brown onion
2 Genuinely Southern Forests garlic cloves
Sea salt and freshly ground black pepper
1 tbsp finely sliced chives, to serve
Creme fraiche, to serve
Method
Slice onion and cook slowly until caramelised. Peel potatoes and grate or cut into match sticks using a food processor.
Spread the potato matches on a large plate and microwave on high for 5 minutes.
Add 1 tbsp oil in non-stick pan on medium heat and add the spinach, turning frequently.
Finely grate garlic. After 1 minute, add garlic and stir for another 10 seconds, remove and place spinach mixture in a bowl.
Put non-stick frypan back on heat and add 2 tbsp oil. Add half of the pre-cooked potatoes and press into bottom of pan with a spatula. Spread caramelised onions and garlic spinach onto potato layer and season with salt and pepper. 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 approx. 5 minutes slide the rosti onto a large plate and place another plate on top-flip this plate and remove original plate.
Heat remaining 2 tbsp oil/butter in frypan and slide rosti back in. Continue cooking, 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 by Wade Drummonds Foods and photo by Jessica Wyld for Genuinely Southern Forests.
