Potato Rösti w/ Parsley, Orange & Jalapeño Salad

Make the rösti

1. Peel and grate potatoes - I use the side of the grater that’s kind of between the coarse one and a really fine grating
2. Submerge and rinse briefly in water to remove starch
3. Drain and squeeze very dry
4. Season well with salt and stir in the corn flour
5. Form the mixture into 2 pucks of desired size, ensuring it’s no thicker than 2.5cm
6. You want it compressed enough to hold together but not super dense

Cook rösti

1. Heat a generous drizzle of olive oil over a medium heat in a non-stick pan, or a stainless steel or cast iron pan that’s been well pre-heated for 5–10 minutes to ensure they don’t stick
2. Carefully add the rösti to the hot pan
3. Reduce the heat to low-medium and cook for 8-10 minutes, checking it’s colouring nicely
4. Flip carefully and repeat on the other side

Prep salad

1. Add the parsley, shallot and jalapeño to a large salted bowl of iced water for 5-10 minutes to brighten up and remove harshness from the shallot
2. Drain and dry very well, a salad spinner is ideal

Assemble salad

1. Toss parsley, shallot, cornichons, jalapeño and orange with olive oil, lemon juice and salt to dress lightly

Serve

1. Serve the rösti as the base
2. Top with horseradish cream or creme fraiche and pile the salad generously on top
3. Enjoy immediately to avoid the rösti losing its crunch