Seaweed rostis

Name: Seaweed rostis (Rostis bresych y môr)
Total time: 45 min
Cuisine: British
Ingredients: 1 kg/2 lb 3¼ oz floury potatoes, such as King Edward or Maris Piper, peeled and roughly grated; 1 kg/2 lb 3¼ oz floury potatoes, such as King Edward or Maris Piper, peeled and roughly grated; 1 kg/2 lb 3¼ oz floury potatoes, such as King Edward or Maris Piper, peeled and roughly grated; 1 banana shallot, roughly grated; 1 tsp finer flaked sea salt; 1 heaped tsp dried seaweed flakes; 1 medium egg, beaten; 1 heaped tsp plain flour; ½ tsp baking powder; Vegetable oil, for frying; Flaked sea salt and freshly ground black pepper; Flaked sea salt and freshly ground black pepper; Edible allium flowers (optional), to serve; ½ small bunch of parsley, finely chopped; ½ small bunch of basil, finely chopped; 2 tbsp capers in brine, roughly chopped; 1 tsp caper brine from the jar; 1 garlic clove, grated; 60 ml/2¼ fl oz extra virgin olive oil; Finely grated zest and juice of ½ unwaxed lemon

Rostis bresych y môr

Preparation info

2
as a main, or 4 as a side

Difficulty
Easy
Ready in
45 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

Seaweed adds a real savoury note to these rostis. Salting the potato first ensures these guys are extra crispy. They are delicious with an egg – poached or fried, your choice – on top at any time of the day

Ingredients

1 kg/2 lb 3¼ oz floury potatoes, such as King Edward or

Europe
United Kingdom
Wales
Side dish
Main course
Vegetarian

Method

Preheat the oven to 120°C/100°C fan/250°F/Gas 1.

Put the grated potato and shallot into a large bowl and sprinkle over the finer flaked salt. Using clean hands, rub the salt into the vegetables as though you are rubbing butter into flour for at least 2 minutes un