Prep time: 20 minutes
Cooking time: 6 minutes per batch
Makes: about 32
1kg floury potatoes (eg, Sebago)
1 small onion, finely chopped
2 eggs, lightly beaten
1/3 cup (50g) plain flour
1 teaspoon baking powder
vegetable oil, to shallow-fry
to serve, sour cream, sliced smoked salmon and dill sprigs
1. Peel the potatoes and coarsely grate the flesh. Squeeze handfuls of the grated potato over the sink to remove as much of the liquid as possible. Combine the potato and onion in a large mixing bowl.
2. Add the eggs, and sift the flour and baking powder over. Season with salt and freshly ground black pepper, and mix together until evenly combined.
3. Heat about 5mm of vegetable oil in a large frying pan. Drop heaped tablespoons of the grated potato mixture into the pan, and flatten slightly to about 6cm diameter (cook only a few at a time). Cook over medium heat for about 3 minutes each side, until golden-brown and crisp. Drain on paper towels while you cook the next batch.
4. To serve (see photo above) dollop a little sour cream onto each rosti, and add a small piece of smoked salmon. Top with dill sprigs.
