Crispy Potato Rösti With Protein-Packed Mushroom Ragout Recipe

About this recipe

Golden crispy potato rösti paired with a hearty mushroom ragout, delivering a perfect balance of protein and flavor for a cozy evening meal.

Ingredients

• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• - Schwartz Flat Leaf Parsley
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Potts Vegetable Stock Can
• 250G Mushroom Button 250G
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 1 Potato Maris Piper - 1 Kilo
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO
• 100 G Natco Paprika Powder
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• - Tata Salt

Instructions

1. 1. Grate the potatoes and squeeze out excess moisture using a kitchen towel.
2. 2. Mix the grated potatoes with rice flour, salt, and black pepper until evenly combined.
3. 3. Heat half of the olive oil in a non-stick pan and shape the potato mixture into thin rösti patties.
4. 4. Cook the rösti on medium heat until golden and crispy on both sides, about 4-5 minutes per side.
5. 5. Finely chop the onion, garlic, and parsley and set them aside for the ragout.
6. 6. Heat the remaining olive oil in a skillet and sauté the onion and garlic until fragrant and softened.
7. 7. Add the sliced mushrooms to the skillet and cook them until they release their moisture and begin to brown.
8. 8. Stir in the paprika powder, soy sauce, and vegetable stock, allowing it to simmer for 5 minutes.
9. 9. Sprinkle chopped parsley over the mushroom ragout and adjust seasoning with salt and pepper to taste.
10. 10. Serve the crispy rösti hot, topped generously with the mushroom ragout for a satisfying meal.