Potato Halloumi Rosti
Potato Halloumi Rosti with Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis
Ingredients
• 5 Medium Potatoes, washed and peeled
• 200g Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis
• 3 Cloves Garlic, smashed
• 1 tsp Sweet Chili Flakes
• 1 tbsp Dry Mint
• 4 tbsp Clarified Butter
• 1 tsp Sea Salt
• ½ tsp freshly ground Black Pepper
Instructions
1. Grate the halloumi through the large holes of a grater box and keep aside in a large bowl.
2. Dry the washed potatoes and then grate them again through the large holes of a grater box. Squeeze to get rid as much as possible of their water.
3. Add the grated potatoes in the bowl with the halloumi, along with the chili flakes, dry mint, salt and pepper. Mix well.
4. Place a large frying pan on medium/low heat. Pour half the butter along with smashed garlic and allow for the butter to be perfumed from the garlic for just 1’. Discard the garlic and add the potatoes/halloumi mixture packing them down softly to the pan.
5. After about 11-12’, and as long as the base of the rosti has come together and nicely golden brown, add a large board with a handle or a plate on top and flip the rosti. Then pour the remaining 2 tablespoons of butter and put back to the pan the flipped rosti and continue cooking for another 11-12’ and serve.
