Potato Rosti With Smokey Roe Taramosalata


750g Potatoes – Washed (Sebago’s recommended for this recipe)
60g (3 tablespoons) Butter – Melted
Salt & Ground Black Pepper – To Taste
200g Fresh Fodder Smokey Roe Taramosalata
Smoked Paprika


Peel and grate the potatoes and place in a large bowl with the butter, salt and pepper. Toss well to combine.

Prepare a gem tin or small muffin tray, spray with a little oil in each cup.

Drain/squeeze the moisture off the potatoes and form into the gem cups, pressing firmly into place.

Cook for 15 minutes in a moderate oven or until they are golden brown and crisp.

This can be done fritter style in a fry pan if you prefer, but oven cooking allows you to get a batch done and they use less oil. Its also less labour intensive!

Once cooked, remove from the tin and allow to cool to room temp.

Dollop the top with Fresh Fodder Smokey Roe Taramosalata and sprinkle with smoked paprika.

These are a great, tasty snack or make a simple but impressive canapé.

Read more about the featured dips from this recipe...

You might also like...