English Potato Rosti

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making this recipe here

Spice Profile: basil, fennel, garlic, marjoram, onion, oregano, red chile flakes, rosemary, sage thyme

Peel 3 medium potatoes, (about 1½ pounds total). Place them in a large pot of water, bring to a boil, and cook for about 20 minutes, or until the outsides are starting to soften but the centers are still firm. Remove the potatoes from the water and let them rest for about 1 hour to cool.

Once cooled, grate the potatoes using a coarse cheese grater.

Meanwhile, sauté 1 small finely diced onion in a little oil or butter until just translucent. Add the onion to the grated potatoes along with the spice mix (2 tsp Stock+Spice Herbed Potato Rosti Blend). Mix well, then form the mixture into tightly packed potato patties (if they are not packed as tight they might fall apart a little which is no big deal).

Heat a skillet over medium-high heat with a generous amount of frying oil. Fry the patties until browned on both sides, adding more oil as needed.

Transfer the browned patties to a parchment-lined baking sheet and finish them in a preheated 400°F oven for about 20 minutes, flipping halfway through.

Serve warm with a dollop of yogurt or sour cream on top.

Enjoy!