This golden, crispy baked rosti is the perfect weekend dish for using up whatever’s left in your veggie drawer. It’s simple, wholesome and endlessly adaptable. Mix in your favourite greens, swap the carrots for kumara or add any herbs you have on hand. Delicious hot from the oven or as leftovers the next day.
Serves: 4
INGREDIENTS
600g potatoes, peeled
3 large carrots, peeled
½ tsp Dijon mustard
½ a lemon
Avocado oil (or olive oil)
100g frozen peas
100g baby spinach
50g feta cheese
Method
Preheat your oven to 180°C (350°F).
Grate the potatoes and carrots using a food processor or box grater.
Add a good pinch of salt, toss and scrunch everything together, then set aside for 5 minutes.
Meanwhile, in a medium bowl, whisk together the mustard, a squeeze of lemon juice, a few glugs of oil, and a little salt and pepper to make the dressing. Set aside.
Drizzle a generous amount of oil into a large bowl and add a good pinch of pepper. Squeeze out handfuls of the grated veg to remove excess liquid (or use cheesecloth), then add to the oiled bowl and toss well to coat.
Spread the mixture evenly into your Ironclad pan and press it down lightly.
Roast for 35 minutes, or until golden on top and crispy at the edges.
While the rosti bakes, blanch the peas in boiling water for 1 minute. Drain, add to the dressing, and pile the spinach on top (don’t toss yet).
When the rosti is ready, toss the salad and scatter it over the top. Crumble over the feta and serve.
Optional: Serve with soft-poached eggs for extra richness.
