ROESTI POTATOES IS A POTATO CAKE WHICH YOU COOK ON TOP OF THE STOVE IN A CAST IRON PAN, FLIP AND BROWN THE OTHER SIDE. THIS VERSION IS A BIT MORE LUXURIOUS. YOU MAKE A FILLING WITH LEEKS AND CREME FRAICHE AND COOK THEM INSIDE THE POTATOES. TURNING THE CAKE AFTER THE INITIAL BROWNING MAY BE A BIT TRICKY, BUT THE RESULT IS A CRISPY LAYER OF POTATOES AND A RICH AND CREAMY FILLING. I’VE DONE THE SAME THING WITH SPINACH AND LEEKS. ONE TIP — MAKE SURE THE FILLING IS THICK LIKE PORRIDGE BEFORE YOU POUR IT INSIDE THE POTATO SHELL. IT’S AN IDEAL ACCOMPANIMENT TO ANY ROAST — PORK, VEAL, DUCK, CHICKEN — OR, IN THIS CASE, RIB ROAST.
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