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.
