Cheddar Potato Rosti with Lemon Creme Fraiche by Gabriel Poltorak

Ingredients

• 2 large potatoes, peeled
• 1 cup cheddar cheese, grated
• 2 tbsp chives, finely chopped
• 1/4 cup creme fraiche
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp olive oil, plus more for cooking
• 1/4 cup vegetable oil, for frying

Instructions

1. Preheat your oven to 400°F (200°C).
2. Grate the peeled potatoes using a box grater. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
3. In a bowl, combine the grated potatoes, grated cheddar cheese, 1 tbsp of chopped chives, 1 tbsp of olive oil, salt, and pepper. Mix well
4. Divide the mixture into 4 equal portions and shape them into patties.
5. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
6. Carefully place the rosti patties into the hot oil and fry for 4-5 minutes per side, until golden brown and crispy.
7. Transfer the cooked rosti to a plate lined with paper towels to drain excess oil.
8. In a small bowl, whisk together the creme fraiche, lemon zest, lemon juice, the remaining 1 tbsp of chives, and 1 tbsp of olive oil. Season with salt and pepper
9. Serve the rosti immediately, topped with a dollop of the lemon creme fraiche mixture.