METHODWash the potatoes then grate into a colander and squeeze out the excess of water. Put into a bowl and add the salami, onion, parsley and seasoning.
Heat up a large oven proof omelette pan with a drizzle of oil. When hot, put all the potato mix in and press down to compact. Add the butter in little dots around the sides of the potato, place in the oven at 180°C for 15mins then flip over and continue to cook for a further 15mins.
Dress the romaine salad with a little olive oil, balsamic vinegar, salt and pepper and arrange on top of the crispy potato.
Rooster Rosti with Onion and Salami Romaine Salad by Michel Roux Jr.
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
3 large sized Albert Bartlett Original Rooster Potatoes
1 large onion (sliced)
120g salami (diced)
2 tbsp flat leaf parsley (chopped)
1 romaine salad
Drizzle olive oil
Drizzle balsamic vinegar
1 tbsp butter
Sprinkle of salt and pepper