Leek and Potato Rosti
Leek and Potato Rosti, with measured ingredients and a clear cooking method. Serve with Bitter for a relaxed ProjectBeer table.
side · Serves 4
Leek and Potato Rosti
Bring leek and potato rosti to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Bitter when the food is ready.
Ingredients
Serves 4
600 g floury potatoes
1 leek, finely sliced
1 egg
2 tbsp plain flour
4 tbsp sunflower oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
Soften leek in 1 tbsp oil for 6 minutes and cool. Peel and coarsely grate potatoes and squeeze very dry in a clean tea towel.
Mix potato, leek, egg, flour, salt and pepper just before cooking.
Heat remaining oil over medium heat and shape 8 thin cakes. Fry in batches for 5–6 minutes per side.
Check potato is tender throughout rather than raw. Drain briefly and serve immediately.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Bitter. Biscuit-like malt suits cheese, garlic and browned edges. A balanced session bitter leaves room for the food rather than dominating it. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.