HERBED POTATO ROSTI
Steps:
- Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes.
- Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.
- Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.
- Add the remaining butter and gently turn rosti. Cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.
- Meanwhile combine sour cream with remaining parsley, green onion and mustard.
- Serve sour cream with warm rosti.
- Note: Add smoked salmon to the plate for a traditional accompaniment.
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