Recipe Crispy Potato Rosti with Tomato Salad & Avocado
Mostly whole foods
Gluten-free option
Soy-free option
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
One-pot recipe
Lazy dinners
Main meals
Breakfast & brunch
The only thing better than a classic rosti is a rosti the size of your dinner plate — the light, citrusy salad on top creates a hearty-wholesome balance perfect for any time of day :)
You will need
Serves 2
- 2 Dutch cream potatoes, grated
- 30ml vegetable oil
- 1 avocado
Tomato Salad
- 100g cherry tomatoes (different colours), roughly chopped
- 2 tablespoons agave
- 1/2 lemon, juice only
- 30ml extra virgin olive oil
- Salt & pepper
- 1/2 bunch basil, roughly torn
Recipe: Simon Toohey
Directions
-
Step 1
Heat oil in a pan over medium-high heat. Add the grated potato to the hot pan and cook until it becomes crispy on one side, in the best way. Use a wide spatula to carefully flip the rosti and crisp up on the other side, until it’s a golden brown.
-
Step 2
While the rosti cooks, chop the tomatoes. Before adding the tomatoes to a bowl, squeeze the juice into the bowl to help release some of the juice. The drop the tomatoes in the bowl and add agave, lemon juice, olive oil, salt, pepper and basil; stir through.
-
Step 3
Once the rosti is golden brown, slide onto a serving plate. Top with the tomato salad and generous spoonfuls of the dressing. Scoop slices of avocado onto the rosti, and season with salt to serve.
Recipe: Simon Toohey
Crispy Potato Rosti with Tomato Salad & Avocado
Directions
15 mins to prep
30 mins to cook
-
Step 1
Heat oil in a pan over medium-high heat. Add the grated potato to the hot pan and cook until it becomes crispy on one side, in the best way. Use a wide spatula to carefully flip the rosti and crisp up on the other side, until it’s a golden brown.
-
Step 2
While the rosti cooks, chop the tomatoes. Before adding the tomatoes to a bowl, squeeze the juice into the bowl to help release some of the juice. The drop the tomatoes in the bowl and add agave, lemon juice, olive oil, salt, pepper and basil; stir through.
-
Step 3
Once the rosti is golden brown, slide onto a serving plate. Top with the tomato salad and generous spoonfuls of the dressing. Scoop slices of avocado onto the rosti, and season with salt to serve.
You will need
Serves 2
- 2 Dutch cream potatoes, grated
- 30ml vegetable oil
- 1 avocado
Tomato Salad
- 100g cherry tomatoes (different colours), roughly chopped
- 2 tablespoons agave
- 1/2 lemon, juice only
- 30ml extra virgin olive oil
- Salt & pepper
- 1/2 bunch basil, roughly torn