Potato Rosti with Niagara Gold and Salsa Verde
This dish is part of the Savour Ontario recipe collection, created by top Ontario chefs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at new.milk.org.
Cooking tools:
- Cast iron skillet
- Mandoline
- Grater
- Blender
- Dutch oven
- Nonstick skillet
- Kitchen scale
- Fine-mesh sieve
- Stove
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Plate
- Cutting board
- Oven mitt
- Kitchen towel
Ingredients
- 5 packed cups (1000g) Yukon Gold potatoes, grated or julienned
- 1 packed cup (125 g) white onion, grated or julienned
- 1 1/2 tsp (9 g) kosher salt
- 1/4 tsp (0.25g) fresh cracked black pepper
- 1/2 cup (60 g) Niagara Gold Cheese from Upper Canada Cheese in Jordan Station, ON or any firm local cheese
- 1/4 cup (50 g) pizza mozzarella (I recommend Quality Cheese in Vaughan, ON)
- 2 tbsp unsalted butter (I use Stirling Creamery butter, from Stirling, ON)
- 2 tbsp canola oil (or other neutral-tasting oil)
- 1/2 bunch (100g) fresh coriander
- 1/2 bunch (100g) fresh parsley
- 1 (25g) small shallot
- 1 clove (3g) garlic
- 1/2 tsp (1g) cumin, ground
- 1/8 tsp (.25g) smoked paprika
- 1 1/2 tbsp red wine vinegar
- 1/2 cup (110g) canola oil (or other neutral tasting oil)
- Salt
- black pepper
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