Photography by Meike Peters
A potato rösti is a quick, easy and satisfying dish, and this particular version comes with a moreish feta and ramp dip. The recipe is from Meike Peters, a food blogger whose cooking features Swiss, German and Austrian influences. Her first book, Eat In My Kitchen, will be out on October.
- 400g peeled waxy potatoes, cut into small match sticks
- Pinch flaky sea salt
- Whole black peppercorns, crushed with a pestle and mortar
- Olive oil
For the feta dip
- 150g feta
- 30g fresh ramp (wild leek) leaves
- 3 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- Ground pepper
- To make the dip, pulse the feta, ramp leaves, olive oil, and lemon juice in a food processor or blender until smooth. Season with ground pepper to taste.
- Heat 5 tablespoons of olive oil in a 22cm cast iron pan on high heat, add the potatoes, quickly spread them evenly, and push them down with a spatula.
- Turn the heat down to medium/medium-high and cook for about 5 minutes, watching that the potatoes don’t burn.
- Using a spatula, loosen the rösti from the sides of the pan and lift it gently from the bottom, but don’t flip it over yet. It should be turning golden and light brown underneath.
- To turn the rösti, cover the pan with a large lid and flip the pan over, carefully but quickly. You should end up with the rösti in the lid.
- Put the pan back on the heat, add 1 tablespoon of oil and let the rösti slide off the lid into the pan. Cook for 5 minutes or until golden brown and crisp on the bottom side.
- Loosen the rösti from the sides and the bottom of the pan and slide it onto a large plate (if you prefer, flip it over onto the lid first). Season with flaky sea salt and crushed pepper to taste and serve with a generous dollop of the feta dip.