Crispy potato, leek and gruyere rosettes with warm wholegrain mustard and chive dip

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and brush it with 1 tablespoon of olive oil.

2. 2

   2. Place the grated potato in a clean kitchen towel and squeeze it very well to remove as much moisture as possible. Transfer it to a large bowl.

3. 3

   3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the leek with half of the salt and some of the black pepper, and cook for 4 minutes until softened but not browned. Let it cool slightly for 2 minutes.

4. 4

   4. Add the sautéed leek, grated Gruyere, egg, cornstarch, garlic powder, remaining salt, and remaining black pepper to the bowl with the potato. Mix well until evenly combined.

5. 5

   5. Shape the mixture into 12 small rosettes or compact mounds and place them on the tray. Gently flatten each one with your fingers or a spoon so they cook evenly.

6. 6

   6. Bake the rosettes for 20 to 22 minutes at 220 °C / 425 °F, flipping them carefully halfway through, until golden and crisp around the edges.

7. 7

   7. While they bake, make the dip by combining the Greek yogurt, wholegrain mustard, half of the chopped chives, honey, and lemon juice in a small saucepan or heatproof bowl. Warm gently for 1 to 2 minutes over very low heat or for 20 to 30 seconds in the microwave, without letting it boil.

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   8. Remove the rosettes from the oven and let them rest for 2 minutes. Serve hot with the warm dip on the side or spooned over, finished with the remaining chopped chives.