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Rod's radical rosti
A cheesy side that is sure to steal a little bit of the spotlight during dinner.
SERVES
3
TO
4
Ingredients
- 900 grams waxy potatoes parboiled but not soft
- 2 large shallots thinly sliced
- 1 tablespoon chopped chive
- 1 clove garlic finely chopped
- 2 tablespoons butter
- 1/2 teaspoon chopped fresh thyme
- 115 grams grated pecorino or other firm cheese
- Salt and pepper to taste
- 2 tablespoons canola oil
Directions
- Boil the potatoes until tender but not soft, then set aside to cool
- In a medium sauté pan, cook the shallots and garlic in half the butter until soft.
- Grate the potatoes and add the shallots, garlic, chives, thyme and cheese.
- Heat oil in frying pan and fry the rosti. Add the rest of the butter half way for flavor.
