Crispy on the outside and tender inside, these golden potato rostis are elevated with the bold flavors of black garlic and a sweet-tangy cherry paste, garnished with fresh thyme for an extra aromatic touch.
Potato Rosti with Aged Black Garlic Cherry Paste and Black Garlic
Rated 5.0 stars by 1 users
Servings
8
Prep Time
20 minutes
Cook Time
10 minutes
These potato rostis deliver a satisfying contrast of textures—crispy edges with a soft, tender center. Infused with buttery richness, the rostis are perfectly seasoned with thyme, Parmesan, and a touch of cornflour for extra crispiness. Each rosti is crowned with the earthy sweetness of black garlic and the tart yet sweet notes of cherry paste, creating a complex and intriguing flavor combination. Fresh thyme sprigs add a fragrant, herbal finish, making these rostis a deliciously unique dish, ideal as a starter or an impressive side.
Author:Black Garlic & Co.
Ingredients
-
600g potatoes, peeled and grated
-
25g butter, melted
-
20g Parmesan cheese, very finely grated
-
One rounded tbsp cornflour
-
Six fresh thyme sprigs, extra for garnish
-
Salt and pepper
-
Six tbsp olive oil
-
Two large Aged Black Garlic Cloves, finely sliced into
-
Eight pieces - Use 2 tsp Aged Black Garlic Cherry Paste, dollops or diced
Directions
Use your hands to squeeze out as much liquid from the grated potatoes as possible.
Put the potatoes into a medium bowl and stir through melted butter. Sprinkle with cheese, cornflour, thyme leaves, salt and pepper then mix well.
Divide the mixture into 8 portions then shape it into 8 uniform short logs.
Heat the oil in a large non-stick frying pan on medium heat.
Once hot put the rostis into the pan. Fry for a few minutes on each side until golden and fully cooked inside. Add more oil if needed.
Place them on paper towels to soak up excess oil.
Top with black garlic pieces, cherry paste and thyme leaves.
