I love a good potato rosti, and I really love the combination of potato, sweet onions and rosemary in these ones. Served with balsamic-y tomatoes and spinach, this makes a perfect light dinner or lunch. You could always add more veg or some stuffed courgettes or peppers to make a bigger meal out of this, but I quite enjoy making something that’s satisfying but not rich or complex.
1 medium sized potato
1/2 an onion
1 clove of garlic
a few sprigs of rosemary
as much spinach as you like
10 baby plum tomatoes
salt and pepper
2 tablespoons of balsamic vinegar
Place a frying pan on a medium heat and add a tablespoon of rapeseed oil. Finely slice the onion and garlic and, once the oil is really hot, add to the pan. Fry gently for 10 minutes then add half a teaspoon of brown sugar and the rosemary and fry for a further 10 minutes until the onions are soft and golden and smelling gorgeously caramelised and fragrant. Set aside whilst you begin to prepare the potatoes.
Preheat the oven to 200 degrees. For the next bit, I use a processor because it’s super quick and easy for get evenly grated potatoes, but if you don’t have one then a good grater will do fine. Finely grate the potatoes on the finest side of your grater or use the processor to do so, then use your hands to squeeze out as much water as you can, taking small handfuls of the potato mix, and place the mix onto a clean tea towel or a few sheets of kitchen roll. The potatoes should be really dry so that they are as crispy as possible!
Mix the potatoes in with the onions and rosemary then split into two discs with your hands. The discs wont be entirely solid and will be quite delicate, so be careful as you mold them. Grease the tray a little and place the discs, evenly spaced, on the tray. Bake in the oven for 25 minutes, keeping an eye on them to make sure they don’t get too dark on top.
On a separate tray, put the tomatoes, a little olive oil, the balsamic vinegar and a pinch of salt into the oven 10 minutes before the rostis are due out. After the 10 minutes is up, remove the tomatoes and the rostis from the oven. Squash the tomatoes with the back of a spoon and, on the baking tray, add the spinach and mix until it is slightly wilted. Add a splash more balsamic and season well, then serve on a plate with the rostis on top.