![use up leftover sourdough starter in your rostis](https://thesourdoughschool.com/wp-content/uploads/2014/06/Sourdough-potato-rosti-680.jpg)
I spotted rosti in the supermarket recently, in bright red packet, in the freezer section. Rosti are so unbelievably simple and inexpensive to make it amazes me that there is a market for mass produced rosti. I came home and made my own as if to prove the point to myself. The children loved them with tomato ketchup and fish fingers. They were crispy on the outside and sold and fluffy on the inside. As well as being an easy way to use up leftover starter, adding the unrefreshed starter binds the potato together and adds a superb flavour.
Serves 6
Freezes No
Ingredients
400g part boiled potatoes
4 tablespoons unrefreshed 1:1 sourdough starter
2 tablespoons olive oil
1 spring of rosemary, leaves only, finely chopped
Salt and pepper to season
Method
Roughly grate the potatoes into a bowl. Add the starter, olive oil, rosemary and salt and pepper and stir lightly.
Put six equal size dollops on to a baking sheet line with grease proof paper and drizzle with a few more drops of olive oil.
Pop into the oven 160C/140C fan/325F/gas mark 3 for 30 minutes until golden brown.
Serve hot.