Crispy potato & fontina

Crispy potato & fontina

By
From
Melts
Makes
1
Prep
5 mins
Cooking time
30 mins
Photographer
Jaqui Melville

This is a special toastie trick with mashed potato. Don’t use instant mash; you must use proper mash otherwise you won’t get the required crispiness.

Ingredients

Quantity Ingredient
1 medium potato, peeled
1 tablespoon olive oil
1 red onion, sliced
2 tablespoons butter, room temperature
1 teaspoon chopped rosemary
2 thick slices white bread
30g fontina, sliced
sea salt
freshly ground black pepper

Method

  1. Bring a small saucepan of water to the boil. Halve the potato, place them in the hot water and boil for 15–20 minutes or until tender but not falling apart.
  2. While the potato is cooking, heat the olive oil in a frying pan over a low heat, then add the onion. Fry for 15 minutes until the onion is soft and lightly coloured, stirring occasionally; you want the onion to sweeten in its natural sugars rather than crisp up. Remove from the heat and set aside.
  3. Drain the potato, then return it to the saucepan. Add 1 tablespoon of the butter and season. Mash the potato until it is smooth.
  4. In a small bowl, mix the remaining butter with the rosemary, then spread it over one side of each slice of bread. Lay a slice of the bread butter-side down, then layer over the Fontina and cooked onion. Press the other slice of bread on top, butter side facing up.
  5. Heat up a heavy-based frying pan over a medium heat and transfer the sandwich into the pan. Fry for 2 minutes, then turn it over and cook for a further 2 minutes. Take the sandwich out of the pan but leave the heat on.
  6. Spread 1 tablespoon of the mashed potato on one side of the toasted sandwich. Place it back into the pan potato-side down. Fry for 2 minutes and, while it’s frying, spread another tablespoon of mash on top of the sandwich. Flip the toastie over and fry it for a further 2 minutes until the potato is golden and crispy. You can serve any leftover mash on the side or, if there is a lot left, use it to coat another toasted sandwich the next day!

best bread:

  • white
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