Today I’m back in the kitchen. Hooray! I recently acquired a fabulous Microplane Julienne slicer (love a new gadget) so am using it to slice all manner of vegetables in style. It’s great for producing little slivers of potato which make for the perfect rosti.
I’ve recently returned from Spain and love the flavours of the country so I have taken inspiration and come up with a recipe for rostis with some of that lovely smoky paprikaness and a slight chilli bite.
They’re really easy to make and have very few ingredients. And they’re delicious eaten any time of day – with eggs and bacon (or fried chorizo) for breakfast or as a tasty side with any type of meat or fish – works well with barbecues.
2 medium potatoes
4 spring onions, finely chopped
1 tsp paprika
1 spicy dried chilli, crumbled
1 tbsp flour
2 tbsps rapeseed oil
A small dollop of butter
Salt and pepper
Peel the potatoes and julienne them using the Microplane Gourmet Julienne slicer. Wrap them in a clean tea towel and squeeze out any excess water to get the potato as dry as possible – this is crucial.
Put the potatoes in a bowl and mix together with the spring onion, paprika, chilli and flour. Add salt and pepper.
Heat the oil and butter in a frying pan to medium-hot. Check that it is ready for cooking by dropping a piece of potato in – it should sizzle.
Make a golf ball-size ball by squeezing the mixture in your hand and place in the frying pan.
Leave to crisp for about 2 mins. Then take a spatula and press down on the top making the rostis flat.
Flip over in about another minute when nicely browned and cook for about 3 mins on the other size until crisp and brown.
Remove from the pan and place on kitchen towel to drain.
Tuck in to the deliciousness.
The Gourmet Julienne Slicer from Microplane has an amazing ultrasharp blade and it’s really easy to use to prepare a wide range of vegetables.
It retails for £24.95 and is available from hartsofstur.com and independent bookshops nationwide.