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Potato Rosti Dill, Soured Cream & a cosmo - Georgie Eats

POTATO ROSTI, DILL SOURED CREAM, CAVIAR

Servings 8 slices, enough for 2-4 people

Ingredients

  • 750 g floury potatoes I use king Edwards here, peeled
  • 25 g salted butter melted
  • olive oil
  • salt & freshly ground black pepper
  • to serve: caviar or seaweed-based caviar

DILL SOURED CREAM

  • 100 g soured cream
  • small handful dill fronds only & finely chopped
  • squeeze of lemon juice to taste

Instructions

  1. Grate the potatoes coarsely with a box grater. Place the grated potato into a tea towel and squeeze out as much excess water as you can. Transfer the grated potato into a bowl and combine with the melted salted butter and a really good pinch of salt and black pepper.

  2. Heat a good glug of olive oil in your best 25/26cm frying pan over a low-medium heat. One that's non-stick. Once hot, place the grated potato into the frying pan, use a spatula to tidy up the edges and gently pat down the top into an even layer (don’t pack it tightly at this point). Cook for 10-12 minutes on the first side, checking halfway through that the potato isn’t browning too quickly, until the bottom is deeply golden and crisp.

  3. Place a plate on top of the rosti and flip the pan to flip the rosti onto the plate. Add a glug more oil into the pan, then slide the rosti back into the pan, to cook the second side for 10-12 minutes, or until deeply golden and crisp.

  4. Meanwhile, you can make the dill soured cream. Combine the soured cream, chopped dill, a little squeeze of lemon juice and a pinch of salt and black pepper. Mix well, then taste and adjust the lemon and seasoning, if needed.
  5. Slice the potato rosti into 8 and top with a spoonful of the dill soured cream, a little caviar, a crack of black pepper and an extra frond of dill, if you like.