Potato Rosti with baby balsamic roasted tomatoes with avo smash and a harissa ketchup

Mon, 13 November 2023

Why not jazz up your brunch time with this amazing brunch time potato rosti served with slow roasted balsamic baby tomatoes and an avo smash, or pimp it up to you’re own taste, realistically the skies the limit with this flavour filled plant based treat.

Baby Balsamic Roasted tomatoes

These vine ripened tomatoes take on an intensely deep flavour after roasting and can be used in so many different ways and don’t just bake a handful, bake a load and you can use throughout the week.

Ingredients
1 large tray of vine ripened tomatoes
 4 garlic cloves, sliced.
½ bunch thyme
3 tbsp balsamic vinegar
 2 tbsp olive oil

 Method
Heat oven to 200C/180C fan/gas 6.
Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, add some seasoning and roast for 10 mins Remove and set aside to cool a little before serving.

For the potato Rosti

(serves 4 people or 2 firefighters)

Ingredients

A good fist sized potato per person
 go with 600g of skin on grated Maris piper.
(but always add a little more because ..well you!)
½ bunch fresh thyme or you can use say ½ tsp of dried thyme
1 tsp of turmeric (optional)
½ sliced red onion (optional)
Salt and pepper
Oil of choice


Method
 I use the potatoes unpeeled, but that’s just me, peel if you wish and then grate them, using the large holes of a hand grater or a food processor. 

 Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes allowing the moisture to be drawn out , and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. 

 (The potatoes will start to discolour, but that won’t really affect the results so don’t panic.) at this stage add your turmeric, thyme and onions and mix. 

Next Heat a heavy-based skillet or pan over medium-high heat. Add the oil When the oil begins to ripple and quiver slightly, test it by dropping in a potato shred—it should sizzle enthusiastically. If not, wait a few more seconds. When the temperature is right, take a fistful of potatoes, wring it out once more, and pop it gently into your pan to create 4-inch rounds that are about 1/4 inch thick.  

Press down a little to compact and cook for 6/8 minutes before turning for another 6 mins or so ,making sure the heat isn’t to high and we are burning the base. Use a spatula to flip the rounds rather than sliding them onto a plate. Once cooked Drain these small rösti on paper towels for a few seconds before serving.

For the harissa spiced tomato sauce
Ingredients
2 tbsp extra virgin olive oil
1 garlic clove, sliced
¼ to 1 tsp of Harissa paste, basically crank it up to your own taste
1 tsp dried oregano
1 x 400g can chopped plum tomatoes.
sea salt and freshly ground black pepper 

Method:

 Heat the olive oil in a heavy-based saucepan, add the garlic, harissa and oregano, and cook for 1 minute. Stir in the chopped tomatoes and cook over a low heat for 15 minutes, stirring occasionally. Keep warm until ready to serve, job done and enjoy..