Organic Rooster Potato and Caramelised Onion Rosti

method:

• Preheat the oven to190C/375F/Gas 5. Parboil the Rooster potatoes in simmering salted water. Drain the potatoes, leave to cool, and then peel. Chill for an hour.
• Peel and thinly slice the onions. Heat 1 tbsp of the vegetable oil in a heavy based saucepan, add 20g of the butter and heat until it foams. Add the sliced onion and cook over a low to medium heat until the onion is a deep golden colour. Tip the onion onto a plate to cool.
• Coarsely grate the potato into a large bowl and season with freshly ground pepper. Then add the caramelised onions and mix carefully.
• Heat the remaining vegetable oil in a frying pan over a medium heat until almost smoking.
• Add the remaining butter and heat until it foams. Then add the grated potato and flatten into a cake with a fish slice. Continue to heat over a medium heat until the edges of the cake start to turn golden brown. This should take 10 minutes.
• Using the fish slice, flip the cake over in the frying pan and return the pan to the heat for 5 minutes.
• Shake the pan gently so that the cake is loose. Place the pan into the oven and cook for 30 minutes until the cake is an even golden brown.
• Slide the cake onto a warmed plate and cut into wedges – much more exciting than your usual potato side dish.