With the gorgeous weather waiting to be enjoyed, what's easier than reaching for that classic shopping staple and combining it with the fresh flavour of leeks for a truly delicious treat. Teamed with a glass of wine this really is hearty grub at its best. Bliss!
1. Leave the potatoes whole and boil for 5 minutes.
2. Meanwhile, finely slice the leek and wash to remove any grit. Heat one tablespoon of the oil in a large frying pan, add the drained leek and cook 2-3 minutes to soften, turn into a large bowl.
3. Drain the potatoes, rinse in cold water and drain again. Coarsely grate into the bowl, being careful with your fingers. Add the flour and toss with the leeks.
4. Add the egg and seasoning, and mix well.
5. Re-heat the frying pan, add 3 tablespoons of the oil, then drop tablespoons of the potato mixture into the pan, flattening to even rounds. Cook over a moderate heat for 4-5 minutes until the underside is deep golden brown, carefully turn the rosti and cook again until browned. Lift out of the pan and keep warm while cooking the rest of the mixture, adding more olive oil as needed.
6. Serve hot.
Comforting , nutritious, and guaranteed to fill you up, the humble potato is so versatile you can whip them into creamy mash, create the classic thick-cut chip or rustle up some golden roasties. Why not make picnic time extra special with this Potato and Leek Rosti recipe from Olive Oil Specialist Filippo Berio.