Ingredients:

  • 1 pint Cherry Tomatoes (300 g), left on the vine if preferred
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano
  • Sea Salt and Black Pepper, to taste
  • 2 lbs Starchy Potatoes (900 g, Russet or Maris Piper), peeled
  • ½ medium Yellow Onion (60 g), finely diced
  • 2 large cups, packed Kale (100 g), stems removed, finely chopped
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Nutritional Yeast (10 g, optional)
  • ¼ cup Plain (All-Purpose) Flour (30 g)
  • 1 tablespoon Fresh Thyme Leaves (5 g), finely chopped
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black Pepper
  • 4 tablespoons High-Heat Oil (60 ml, Rapeseed or Vegetable Oil), for frying

Instructions:

  1. Preheat oven to 400°F (200°C). Place cherry tomatoes on a lined baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with oregano, salt, and pepper. Roast for 25–30 minutes, or until the skins are slightly wrinkled and they begin to caramelise. Set aside and keep warm.
  2. Peel the potatoes and grate them using the coarse side of a box grater or a food processor attachment.
  3. Place the grated potato in a clean kitchen towel or sturdy cheesecloth. Twist the towel firmly and squeeze out as much liquid as possible. Discard the potato water; this critical drying step prevents sogginess.
  4. In a small skillet, lightly sauté the diced onion and chopped kale for 3–5 minutes until softened. This removes excess moisture and mellows the flavour.
  5. In a large mixing bowl, combine the dry, squeezed potato, the sautéed kale/onion mixture, flour, smoked paprika, nutritional yeast (if using), thyme, salt, and pepper. Mix thoroughly until the flour has coated the potato strands and the mixture sticks together when squeezed.
  6. Heat 2 tablespoons of the high-heat oil in a heavy-bottomed frying pan (cast iron or non-stick recommended) over medium heat until shimmering.
  7. Divide the potato mixture into four equal portions. Gently form each portion into a flat, compact disc (about 3/4 inch thick). Avoid compressing them too tightly initially.
  8. Place two rostis in the pan (avoid overcrowding). Fry for 6–8 minutes per side, pressing down gently with a spatula only after the first side has formed a solid, golden-brown crust.
  9. Remove the first batch to a wire rack. Add the remaining 2 tablespoons of oil and cook the second batch. Immediately plate the hot, crispy rostis alongside the warm roasted tomatoes.