- 600g Mediterranean or waxy potatoes
- 2 white onions
- small quantity of butter
- 20g fresh Italian parsley, finely chopped
- salt & pepper
- grated nutmeg
- a few extra knobs of butter
Wash potatoes under running water. Put them in a pot and cover with water. Boil gently for 15 min or until a little soft. Drain and cool. Chop onions roughly and put them in a sauté pan with a little butter add seasoning and sauté until soft. Remove from pan and cool. When potatoes are cool, peel away the skin and grate them coarsely into a bowl. Add parsley and sautéed onion and season well with salt, pepper and nutmeg.
Take a good handful of rosti mix and put it in the pan, pressing around the edges. Cook the potato for 3–4 min on gentle heat until it begins to colour. Take a few knobs of butter and put them round the edges so that they melt down, and continue cooking until golden. When rosti starts turning brown under the edges it is ready to be flipped (take a look by gently lifting the edges with a spatula). Flip the rosti and repeat the process for other side.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Photography by C&D Heierli • Recipes Luke Dale-Roberts