This week's Wednesday with Donna Hay recipe was chosen by Chaya. She selected Potato Rosti from p70 Modern Classics I. The recipe involves cutting four potatoes into strips using a potato peeeler, then mixing them with oil, salt and pepper, parmesan cheese and thyme, and piling them into six mounds before baking them in the oven for around 2 minutes.
These baked potato morsels are undoubtedly tasty, either hot or cold (I have tried them both ways!). The fact that they are baked rather than fried also makes them slightly healthier than your average rosti. However, unless you use a food processor to make the potato strips, it is long hard labour using a potato peeler to create the potato strips for the rosti. It tok me the best part of half an hour to make those strips, and I belatedly lamented not using the food processor.
To see what Chaya and Margaret thought of these potato rosti, visit their blogs.
I'm so intrigued!
ReplyDeleteThese are a great alternative to fried taters. I used my mandolin and the strips came out quickly. Thank goodness.
ReplyDeleteI love potatoes, and this sounds fantastic!
ReplyDeleteThis was labor intensive until I realized, I could use my mandolin. Holding the potato so that it goes lengthwise through the blade made relatively thin slices although not all of them.
ReplyDeleteI can imagine how long it would have taken! I'd be tempted to drag out my food processor with the attachment for it. Although as you say baking is better which is usually my only reservation when eating roesti!
ReplyDeleteIntriguing that they would taste delicious hot or cold. I'll have to try them!
ReplyDeleteOkay, I really do need to get that book out! I have never had potato rosti before, but it looks so delicious.
ReplyDeleteThanks for the tip on using the FP for the potatoes rosti. That photo is really lovely...it makes them look fabulous. Must try.
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