Roasted sunchokes and potatoes.
by a tale
Intentionally this recipe intended to be a typical Swiss potato Rösti. But more often things do not turn out the way you want them to be. The Rösti fell apart the minute I removed them from the baking tray. So next time I simply should try using parchment paper because that was the reason. Nevertheless this recipe is a beautiful way to use sunchokes once more. The potatoes do balance the sometimes sharp sunchokes and are intensified by the captivating scent of roasted rosemary.
SUNCHOKE AND POTATO RÖSTI.
garlic – one small piece
potatoes – 300 grams
sunchokes – 200 grams
a pinch of salt
Preheat the oven to 200°C. Line a baking tray with parchment paper and brush with olive oil.
Wash and grate or thinly slice the potatoes and sunchokes. Season them with salt. Put the potatoes and sunchokes on the tray, along with the rosemary and lightly form a flat cake.
Reduce the heat to 180° C and bake for about 15 minutes. Turn the cake around and bake for another 15 minutes or until golden and tender.