Purple potato röstis with smoked salmon and goat’s cheese

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Maria Flynn Ballymakenny purple potato roost Eat Ireland Easy Food Jocelyn Doyle
Check out this delicious purple potato rosti

Serves 4


For the whipped goat’s cheese:
250g fresh goat’s cheese
1½ tbsp olive oil


For the rösti:
800g Ballymakenny Violetta potatoes, peeled and grated
2 eggs, beaten
2 tsp plain flour
½ tsp baking powder
1 small onion, finely chopped
Rapeseed or vegetable oil, for frying


To serve:
8 slices of Irish smoked salmon
Chives, snipped
Lemon wedges


Learn more about Ballymakenny heritage potatoes here!


  1. For the whipped goat’s cheese, place the goat’s cheese and olive oil in a blender and whizz until light and smooth. Season with salt and black pepper.
  2. Wrap the grated Violetta potato in a clean tea towel and squeeze very well, removing as much liquid as possible.
  3. Place the grated potato into a large mixing bowl and add the egg, flour, baking powder and chopped onion. Season generously, then stir to combine.
  4. Melt a knob of butter in a heavy-based frying pan over a medium heat. Add around one-eighth of the mixture and flatten into a ½cm-thick round.
  5. Cook for 4-5 minutes per side or until golden brown. Drain on kitchen paper and keep warm in a low oven while you repeat with the remaining mixture, forming eight rösti pancakes in total.
  6. Stack the röstis with slices of smoked salmon, dollops of the whipped goat’s cheese and a sprinkling of chives. Serve with lemon wedges, for squeezing over.

Per Serving 515kcals, 32.2g fat (12.7g saturated), 35.1g carbs (3.8g sugars), 25g protein, 5.3g fibre, 0.488g fibre