Homemade Potato Rostis with Roasted Vegetables
2 Large potatoes
Olive oil for frying
2 tbsp Olive oil
1 tbsp Rice Wine Vinegar
1 tbsp Clear Honey
1 Red Pepper, deseeded and quartered
2 Courgettes, sliced
1 Spring Onion
3 Vine ripened Tomatoes
For the roasted vegetables, mix the oil, vinegar and honey together in a large, shallow dish. Add the red pepper, courgettes, onion and spring onion to the dish and toss in the marinade. Leave to marinate for at least half an hour.
Preheat the oven to 220 oC/400F/Gas Mark 6. Cook the potatoes in a saucepan of boiling water for 8-10 mins, or until partially cooked. Leave to cool, then coarsely grate.
Transfer the vegetables, except the tomatoes, and marinade to a roasting dish. Roast in the preheated oven for 25 mins, then add the tomatoes and roast for a further 10 minutes, or until the vegetables are tender and slightly blackened around the edges.
Meanwhile, cook the rosti. Take a quarter of the grated potato in your hands and form into a roughly shaped cake. Heat enough oil to cover the base of the frying pan over a medium heat. Put the cakes, 2 at a time, into the pan and flatten with a spatula to form rounds about 2 cm/ 3/4 inch thick.
Cook the rosti for 6 minutes on each side, or until golden brown and crisp. Mix together the dressing ingredients. To serve, top each rosti with the roasted vegetables. You can add any dressings if you wish.
It was very yummy, let me know what you think if you decide to try it for yourselves.