Ingredients

• 3 Potatoes
• 75g - ⅓ cup butter
• 1 Sprig of thyme
• 1 Sprig of rosemary
• 1 Small échalote (shallot or small onion)
• 1 Garlic clove
• 1 Egg (yolk)

Steps

• Step 1

  Steam the potatoes for approximately 20 minutes or less. Potatoes must be hard in centre with soft edges.

• Step 2

  Chop the échalote.

• Step 3

  Chop the thyme and rosemary.

• Step 4

  Peel the potatoes, the skin should just peel off then grate using a coarse grater.

• Step 5

  Place the grated potatoes in a mixing bowl.

• Step 6

  Add the échalote.

• Step 7

  Add the egg yolk.

• Step 8

  Add the chopped thyme and rosemary.

• Step 9

  Season with salt and pepper.

• Step 10

  Add the crushed garlic clove.

• Step 11

  Melt the butter and add to mixture.

• Step 12

  Mix all ingredients together.

• Step 13

  Using a cutter, place on a hot oiled non stick pan and insert some of the mixture.

• Step 14

  Once brown, turn over until both sides are equally cooked.

• Step 15

  Serve hot.

Little Tips

These can also be cooled down and refrigerated if preparing in advance. To reheat, use a little butter and fry in pan on low heat or place on buttered tray in oven. (No microwaves) .
Rosti potatoes can be used as a meal or to accompany any meal just like regular potatoes. In the picture above, I served them with sour cream, slices of avocado and smoked salmon.