Potato Rösti

Serves 4

Ingredients 

• 2 lb (907g) potatoes, peeled 
• 1 large yellow onion, very finely chopped 
• 2 tsp sea salt 
• 1/2 tsp black pepper 
• 4 1/2 tbsp olive oil 
• 3 tbsp chopped fresh chives 
• 2 tbsp chopped fresh parsley 

Method

1. Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes. 
2. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tablespoons of the oil, chives, and parsley. 
3. Heat the remaining oil in a nonstick skillet over a high heat. When it is very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes. 
4. Ease a spatula under the rösti to release, then invert the rösti onto a plate. Slip the rösti back into the pan to cook the second side. If preferred, the second side can be cooked under a preheated broiler.

Recipe from ‘500 Vegan Dishes’ by Deborah Gray, published in 2011 by Apple Press Ltd. Photography by Ian Garlick.