Potato rosti with anchovy mayonnaise

Recipe by: Aishling Moore

I have developed a rosti recipe that anyone can make at home without the use of a fancy steam oven. There's also no need to deep fry it: with this recipe, excellent results can be achieved with a standard household oven.

Potato rosti with anchovy mayonnaise

SERVES

4

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • For the potato rosti

  • 1kg of potatoes

  • 1 onion sliced

  • 50g butter (melted)

  • 10g fine sea salt

  • 1/2 tbsp vegetable oil, for greasing loaf tin

  • For the anchovy mayonnaise

  • 100g mayonnaise

  • 4 anchovy fillets

  • 1 clove garlic

  • 1 lemon

  •  

Method

  1. Grate the potatoes on the coarsest side of a box grater.

  2. Place in a large bowl and fill with cold water to wash.

  3. Drain well to remove excess water.

  4. Place the drained potatoes in a large bowl with the sliced onion, melted butter and salt. Mix well to coat the potato and onion well with the melted butter.

  5. Grease a 2lb loaf tin with vegetable oil and line with parchment paper.

  6. Fill with the rosti mixture. Press the mixture into the corners of the loaf tin as you fill, this is important so that you have a compact product once cooked.

  7. Cover the top of the rosti with a piece of parchment and bake in a preheated oven at 180°Ce for 45 minutes.

  8. Remove from the oven and place another loaf tin directly on top of the rosti and press.

  9. Place a couple of heavy books or tins on top of the second loaf tin and leave to cool completely before placing in the fridge.

  10. Chill for at least 3 hours before slicing.

  11. Place the slices of rosti on a lined baking tray and drizzle with a tablespoon of vegetable oil.

  12. Bake in a preheated oven at 180 degrees Celsius for 18 minutes until golden brown and crisp.

  13. Turn halfway through and season with sea salt flakes to serve.

  14. To make the anchovy mayonnaise,

  15. Chop the anchovies until they form a paste.

  16. Place in a small mixing bowl, using the finest side of a box grater zest the lemon and mince the garlic and add to the anchovy paste.

  17. Add the mayonnaise and mix well to combine.

  18. Taste to correct the seasoning, you might want to add the juice of half a lemon, depending on the salt levels of the anchovies you’ve used.

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