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Giant potato rosti with smoked salmon
Serves: 2 as a main meal, or 4 as part of a sharing brunch
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Giant potato rosti with smoked salmon
A family-sized twist on classic rosti, served with Scandi-style toppings
Serves: 2 as a main meal, or 4 as part of a sharing brunch
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
415Kcal
Fat
20gr
Saturates
8gr
Carbs
40gr
Sugars
3gr
Fibre
4gr
Protein
17gr
Salt
2gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 2 Maris Piper potatoes (about 400g), unpeeled
- 1 tbsp olive oil
- 3 tbsp capers, roughly chopped
- 1 heaped tbsp Dijon mustard
- 3 tbsp crème fraîche
- a handful of dill, chopped, plus a few fronds to serve
- ½ lemon, zested then cut into wedges to serve
- 1 x 100g pack smoked salmon
Step by step
Get ahead
Speed up the process by parboiling the potatoes the night before
- Put the potatoes into a pan of boiling salted water, cook for 10 minutes, drain then leave until cool enough handle. Heat the oven to 220°C, fan 200°C, gas 7 and line a flat baking tray with baking paper. Brush the paper with half the oil.
- Coarsely grate the potatoes into a bowl, skin and all, then mix through the capers and mustard. Season with salt and black pepper. Tip out onto the centre of the baking tray and shape into a rosti, about 20cm diameter. Brush the top of the rosti with the remaining oil then bake for 40-45 minutes until deep golden brown and cooked through.
- Mix the crème fraîche with the dill and lemon zest. Peel the paper off the rosti, cut into wedges and serve topped with the smoked salmon, a good grind of black pepper, the dill crème fraîche , a little extra dill and lemon wedges for squeezing over.