Potato rosti with speck and goat's milk cheese
Ingredients (serves 4)
- 600g yellow-fleshed potatoes
- 120g speck
- 60g goat's milk cheese
- 2 tbsp extra virgin olive oil
- 2 tsp butter
- Parsley as required
- Salt as required
- Pepper as required
Wash the potatoes, peel them and grate them with a large-holed grater.
Place the grated potatoes in a cloth and wring it out to squeeze out as much water as possible. That done, transfer the potatoes to a container. Season them with salt and a grind of fresh pepper.
Melt a tablespoon of oil and a teaspoon of butter in a non-stick frying pan (of the oven-safe variety). Tip in the potatoes, squash them down lightly with a spatula and cook them over a high heat for about 3-4 minutes until a light golden brown crust forms on the bottom.
At this point, slide the rosti onto a plate.
Place the rest of the butter and the oil in the frying pan to melt.
Place the rosti in the pan with the uncooked side facing down and cook for another 3-4 minutes.
Once this side is also golden brown, transfer the frying pan to the oven preheated to 180° and cook for another 15 minutes, turning the rosti over half way through cooking.
Once the potato rosti is cooked, set it on a serving plate and serve piping hot together with the speck, goat's milk cheese and a few leaves of parsley.