4 portions. Maximum cost: £6 for all ingredients, 

Skill level: Medium (it’s all about timing), 

Total cooking time: 30 minutes, 

  • Prep time: 20 minutes, 
  • Cooking time: 10 minutes, 

Equipment used: Food processor or grater (although this will increase the time it takes to prep), 1 frying pan, 1 clean tea towel, 1 large mixing bowl, kitchen towel, 

Original recipe: Nigel Slater’s Potato pancakes with dill and yoghurt sauce

 

Sweet potato rostiThe original recipe lists quantities for 2 portions. I’ve always made this for 4 and have doubled all ingredients except the feta as this looked ample at 200g. I’ve also (successfully) tried substituting standard potatoes with sweet potatoes but have settled on a mix of half and half (mainly for appearance) 

Ideal served alongside Nigel Slater’s chicken with basil butter, both of which are listed in his top 10 most popular recipes on the Observer food site.

 

To prep:

(Original recipe in bold text)

Scrub 500g potatoes and 1 large carrot then grate them coarsely. This is best done in a food processor.

(Forever lazy, I leave the skins on standard white potatoes and carrots, you will however need to peel sweet potatoes.  Add everything to a food processor to save time or use the coarse side of a grater – I wear marigolds to save my finger tips.)

Squeeze any moisture from the shredded potatoes with your fists then season with black pepper.

(Other rosti recipes advise to place the mix in a clean tea towel and squeezing out as much water as possible. You don’t have to follow this step but the end result can potentially be a little wet, it depends on the veg.)

Crumble 200g feta over the potatoes and carrot and add 4 tablespoons of chopped dill. (I use the whole 70g bunch) Beat 2 eggs and add to the bowl and stir.

 

These can then be formed into patties and cooked later on, however they do have a tendency to break up so its ideal to cook immediately. If you do refrigerate however, take out around 30 minutes before you cook to bring to room temperature.

 

To cook:

Warm a shallow layer of olive oil in a non-stick frying pan. (If cooking the chicken with basil butter, heat the griddle at the same time)

Remove a large spoonful of the potato mixture, squash it gently into a patty and lower it into the hot oil. Repeat this with as many as you can get in, leaving space to flip them. Do not attempt to move the patties until they have formed a crust on the underside. 

The rosti / potato cake will take approximately 7 minutes to form a crust – hold your nerve before flipping

Carefully flip each patty with a palette knife or fish slice. They may collapse a little, but just push them back into shape.

When both sides are golden, lift and drain briefly on kitchen paper then serve.

These are nice re-heated the next day. Pop into a warm oven whilst you fry up some bacon and eggs. 

 

Ingredients:

All prices from Sainsbury’s, April 2017, unless otherwise stated

  • 500g of potatoes – I like to use 1 large sweet potato (roughly 150g) and 3 medium white potatoes (such as King Edward, 38p each, 2 @ 76p ) 
  • feta (£2 for 200g)
  • 2 carrots (22p)
  • dill (70p for a packet)
  • 2 eggs (£1.70 for 6)

 

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