Step 1

Preheat the oven to 200C / 395F.

Step 2

Grate your potatoes. Squeeze any excess water from them and transfer to a bowl. Grate the onion and add over the potatoes. I used my kitchen robot for grating. I recommend you do the same as it saves precious time.

Step 3

Add the salt, peppercorn, thyme, spinach, and the chickpea flour. Mix well until everything is combined.

Step 4

Line a skillet with baking paper and add the potato rosti mixture. Using your fingers press the mixture tightly to the shape of the skillet. Drizzle with a dash of olive oil and bake in the centre of the oven for 15 minutes.

Step 5

Take the skillet out, place a sheet of baking paper over the potato rosti, then add a hard surface over it (like a plastic chopping board). Carefully turn the potato rosti upside down, out of the skillet over the new baking paper. Please use oven gloves and be very careful when doing this as the skillet will be incredibly hot!

Step 6

Gently peel the old baking paper from the bottom of your potato rosti. You will not have your potato rosti face-down on the fresh baking paper. Now place it back in the skillet and bake for another 15 minutes. We did this so the potato rosti baked evenly on both sides.

Step 7

You know the potato rosti is baked when the top of the potato rosti is golden and crisp. Take the skillet out of the oven and let it cool slightly for a few minutes. When ready, gently (and carefully, using oven gloves) turn the potato rosti over in the skillet and peel off the baking paper. Serve hot.