Potato Rosti Canapes

METHOD

1. Cut the Original Rooster Potatoes in half and place into a suitable pan, cover the potatoes with cold water, and add a good pinch of salt.

2. Place the pan over a medium heat and carefully simmer until the potatoes are half cooked.

3. Carefully drain the half-cooked potatoes into a colander and allow the potatoes to cool until you can carefully handle them.

4. Once cooled, grate the potatoes, skin and all, into a clean mixing bowl. Add the melted butter and a little pinch of sea salt, carefully mix all together.

5. Heat a non-stick frying pan over a medium heat, add half the rapeseed oil to the pan and allow the oil to almost smoke.

6. Carefully spoon heaped teaspoon sizes of grated potato mix into the pan, fry the potato mix for around 3 minutes or until it is crispy on the bottom (when frying the potatoes be sure to not overcrowd the pan).

7. Use a small palette knife and flip the rosti’s over, push each rosti down to flatten a little, repeat to fry for another 3 minutes. Lift the rosti’s from the pan onto a wire rack.

8. Allow to cool a little and add your toppings!

9. Serve and enjoy!

This recipe was created by Stevie McLaughlin

What you will need