Herbed Potato Rosti Courtesy Of: Gay Lea Foods Herbed Potato Rosti Serves 4 500 g or 1 lb Yukon Dold potatoes 50 mL or 1/4 cup Parsley, chopped 50 mL or 1/4 cup Green onions, chopped 5 mL or 1 tsp Fres rosemary or dill, finely chopped 2 mL or 1/2 tsp Pepper 1 mL or 1/4 tsp Salt 75 g or 3 oz Wholesome farms unsalted butter, cubed and divided 125 mL or 1/2 cup Wholesome Farms sour cream 7 mL or 1 1/2 tsp Dijon mustard 1. Shred the unpeeled potatoes and squeeze out all the water. Toss the potatoes with half of each the parsley and green onions, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.
2. Heat half the butter in a large, nonstick skillet and set over high heat. When the butter foams, add the potato and form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 or 5 minutes, or until underside is set and a golden crust has formed.
3. 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.
4. Meanwhile combine sour cream with remaining parsley, green onions and mustard.
5. Serve with warm rosti.