This rosti is sure to soak up all the creamy goodness of the spinach. 

Words: Michael Van de Elzen

I first made potato rostis while working at a London restaurant called Bluebird. When I returned to New Zealand and started my restaurant Molten, I made them in a big frypan.

We would make plain potato rosti, rosti with onion jam in the centre, and even a layer of Kikorangi blue cheese (my favourite). We’d serve them with some char-grilled sirloin and bacon jam for a tasty main course. For breakfast, I love to serve it with poached eggs and black pudding.

Serves: 6
Time: 40 minutes

INGREDIENTS

5 large potatoes
100g butter, melted
3 tbsp vegetable oil
pinch salt
freshly ground black pepper
creamed spinach, see recipe below

METHOD

Preheat the oven to 180°C. Peel the potatoes and boil for about 8 minutes, or until parcooked (still firm enough to grate). Drain, then cool in the fridge.

Grate the potatoes, and mix with melted butter, salt, and pepper.

Heat 1 tbsp of vegetable oil in a 30cm, non-stick frying pan. Layer in the potato mix, pressing each layer down as you go. Keep the bottom of the rosti moving to avoid burning. Once all the potato has been pressed into the pan, cook on a medium heat for about 4 minutes.

Drizzle the remaining oil around the edge of the pan, flip the rosti out onto a plate, then slide it back into the pan, uncooked side down. Cook for a further 2 minutes, then bake in the oven for 12 minutes. Serve with the creamed spinach.

Creamed Spinach

INGREDIENTS

1 tbsp olive oil
1 onion, finely chopped
200g spinach, washed
125ml white wine
250ml cream
pinch salt
pinch white pepper

METHOD

Heat the oil in a saucepan. Add the chopped onion and sauté for 1 minute, then add the white wine and reduce slightly.

Pour in the cream, return to the boil, then reduce the heat. Simmer for 10 minutes.

Drop the spinach in, bring it back to the boil, then remove it from the heat. Season with salt and white pepper to taste.

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