Almond roesti potatoes with goat’s cheese

Almond roesti potatoes with goat’s cheese

By
From
Moorish
Serves
4
Photographer
Mark Roper

A terrific crunchy potato accompaniment to all kinds of roasts and grills.

Ingredients

Quantity Ingredient
3 large potatoes, peeled and left whole
100g flaked almonds
80g crumbled goat’s cheese
50g parmesan, grated
freshly ground white pepper
salt
100ml olive oil

Method

  1. Put the potatoes in a large pan of boiling salted water and cook for 5 minutes – they should be just tender. Grate the potatoes into a large mixing bowl and stir through the almonds, goat’s cheese and parmesan and season with pepper and a little salt.
  2. Heat the olive oil in a large frying pan. Drop spoonfuls of the potato mixture into the oil (use egg rings to shape them if you have them). Use the back of a spoon to flatten them to a height of around 1.5 cm. Cook on a medium heat until the bottoms have coloured, then turn and cook the other side. When both sides are a lovely golden brown, turn the heat right down and cook for about 3 more minutes on each side. Remove from the pan and drain briefly on kitchen paper before serving.
Tags:
Malouf
Greg
Lucy
Moorish
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