I’ve been craving a little potato rosti for quite some time now. But for some reason I never seemed to have a grater. Now that that is fixed...here we go!
Potato rosti, kimchi salad - BOSH.
Grate 2 large potatoes. In a pan put a liberal amount of oil and bring it close to smoking.
Place the potatoes evenly around the pan in the oil. make sure there aren’t many gaps but be sure not to push down as you want it to be as light as possible. Not dense.
Here comes the hard bit... make sure it isn’t sticking to the bottom of the pan and with 2 spatulas, flip the rosti. The bottom should be nice and crispy brown. Keep cooking until both sides are golden and crispy and the middle is nice and creamy. Slide the rosti off the pan onto wire rack to drain any excess oil.
For the kimchi salad:
Grab a jar of the @thefermentary kimchi as they are the best. Or any kimchi from wholefoods shop. Mix in some cucumber, fennel and any other salad ingredient from the fridge. Chop it up finely and mix it through.
Place the rosti on a plate and top with the salad.
Sit down, take a breath and enjoy the wonder that is a crunchy, soft, delicious potato rosti, with your bulked up kimchi salad.
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