A classic accompaniment to any meat. I personally serve it with roasted chicken breast but I find it also great to have for breakfast along smoked salmon & avocado. Crunchy, buttery, tasty goodness in a plate, very different to the classic roasted potatoes. For this recipe, you will need a box grater.
INGREDIENTS:
5 large roosters potatoes for 6/8 servings
250 gr of salted butter
Dash of olive oil
Salt & pepper
METHOD:
Peel your potatoes
Grate them into a bowl with a box grater
Squeeze out all the moisture from the potatoes
Transfer to a clean bowl once squeezed
Season with salt & pepper
Add one table spoon of butter & a dash of olive oil to a non-stick frying pan
Let melt
Add the grated potatoes
Press down with a metal spoon
Push in the sides all around to form a cake
Add small knobs of butter all around the pan
Let melt
Cook it for 5/8 minutes or until golden brown underneath
When loose, flip on to a plate (imagine you’re making pancakes 🙂 )
Add more butter to the pan & olive oil
Let it melt
Slide the uncooked side back into the pan
Repeat the same steps as above
Transfer the pan to pre-heated oven
Let it cooked at 180 C, gas mark 4, for about 20/30 minutes until the potato is cooked
Cut it in triangles as you would cut a cake
Serve it on a hot plate and enjoy 🙂
P
Watch my tutorial for more details about this recipe:
Vine by Patrick McEllin
https://vine.co/v/iDA9VxhjieJ
The Pigeon Coop 