Oh my goodness, Portia is such a delight. I mean, if I could catch up with her every week I would. But tragically, that would make for a really boring slash even more niche patch of cyberspace, featuring only Porshie recipes.
But she is just so damn smart and kind, and I love her. Sue me.
As you know, I’ve known Porsh and Ells for years – fun fact, I was both of their Man of Honor at their wedding – but given their insanely busy careers, it is always hard to pin them both down at the same time.
“Ellen sends her love, obviously! She still wants to get you a cooking show. Why won’t you take her up on the offer?”
While the answer is obviously off the record, I am too much of a wallflower at this time … and am trying to play competing offers against each other.
Anyway empire building aside, it was such a joy to see Porshie again, catch-up and desperately try and get intel on the upcoming season of Santa Clarita Diet. While she didn’t open her mouth to spill the tea, she did open it to down some Portia de Rosti.
Velvety smooth and creamy on the inside, golden and crisp on the outside, rosti are probs one of the top ten ways to enjoy the majesty that is potato.
Do you need me to say more? Just enjoy, damn it!
Portia de Rosti
1kg potatoes, washed
¼ cup butter, melted
¼ cup parmesan, grated
salt & pepper, to taste
Place the potatoes in a saucepan, cover with water and bring to the boil over high heat. Once rollicking, reduce heat to medium and boil the potatoes for 10 minutes or so, or until cooked through but still firm. Drain and allow to cool completely.
Once chill, grate the potatoes and place in a large bowl with the butter, parmesan, salt and pepper. Stir well to combine.
Heat a skillet over medium heat and once scorching, add the potato mixture and press down to form a firm patty. Cook for ten minutes or so, or until golden and crisp. Flip the rosti and cook for a further 10 minutes until crisp and cooked through.
Remove from the pan, slice and devour immediately. Preferably with a kilo of bacon.
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