My daughter, who lives in England gave me this recipe along with a picture of the meal she made. We talk on Skype every Saturday morning, and she was telling me how much her and her husband love this dish.
So, this is my daughter Misty’s rendition of “Potato Rosti”. Give it a try and see if you don’t agree with her.
- 3 medium potatoes peeled and cubed
- 1 TBS oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp parsley
- 1 TBS parmesan (grated)
- Put the potatoes in a roasting pan. I used a bread pan but if you want a more even cook throughout then make sure there's only one layer of potatoes in the pan.
- Mix the oil to coat all the potatoes. Mix all the rest of the dry ingredients together and then spread over the oiled potatoes. Mix well so that all the potatoes are coated in the dry mixture.
- Roast at 325° F for 40 minutes or until they are cooked through. If you want fluffy potatoes on the inside try boiling them for about 10-15 minutes first, let them cool and then add the oil and roast.