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“I am both happy and proud to be Canadian,” says Chef Missy Hui. “Supporting our local farmers, producers, small businesses and restaurants, and helping those who are experiencing food insecurity, however we each can, to me are quintessentially Canadian acts, especially in these challenging times. Luckily for all of us, eating local also happens to be delicious!”
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POTATO ROSTI WITH NIAGARA GOLD & SALSA VERDE
Servings 6 servings
Ingredients
- 5 packed cups (1000g) yukon gold potatoes grated or julienned
- 1 packed cup (125g) white onion grated or julienned
- 1 1/2 tsp (9g) kosher salt
- 1/4 tsp (>1g) fresh cracked black pepper
- 1/2 cup (60g) Niagara Gold Cheese (I recommend Upper Canada Cheese in Jordan Station, ON)
- 1/4 cup (50g) Quality Cheese 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
Salsa Verde Ingredients:
- 1/2 bunch (100g) fresh coriander
- 1/2 bunch (100g) fresh parsley
- 1 pc (25g) small shallot
- 1 clove (3g) garlic
- 1/2 tsp (1g) ground cumin
- 1/8 tsp (<1g) smoked paprika
- 1 1/2 tbsp red wine vinegar
- 1/2 cup (110g) canola oil (or other neutral tasting oil)
- Salt and black pepper to taste
Instructions
Potato Rosti instructions:
- Preheat a 10” cast iron pan over low-medium heat on the stove top. If you do not have a well-seasoned cast iron pan,then a similar sized non-stick frying pan will also work.
- Julienne (using a mandolin) or grate (using a large hole box grater) the potato and the onion into a bowl.
- Add the kosher salt to the potato and onion and hand mix to evenly distribute the salt. Allow the mixture to sit for 15 minutes so that the salt can draw out any excess moisture.
- Measure your cheeses.
- Transfer the potato and onion mixture to a strainer and press out as much liquid as you can. You should normally lose about 15% of your weight, or 1/2 cup of liquid.
- Return the potato and onions to the bowl and mix in the black pepper.
- Add the 1 tbsp canola oil and 1 tbsp unsalted butter to your preheated pan making sure the bottom and sides are evenly coated. Carefully place half of your potato mixture into the pan and gently press down to ensure that it makes even contact with the bottom of the pan.
- Let potato cook undisturbed for 6-8 minutes before checking. When the potato crust is cohesive and approaching golden brown, using oven mitts or kitchen towels, place a plate or wooden cutting board over the pan and invert.
- Return your empty pan to the stove and add the remaining canola oil and unsalted butter. When butter has melted add in the rest of your raw potato mixture and press into bottom of pan like before.
- Keeping about a 1” border along the outside of your pan, evenly arrange the cheese in the centre of your raw potato.
- Using a spatula, gently slide the par-cooked potato on top of your cheese. Press down gently and using your spatula to gently form the sides of the potato together.
- Continue to cook on the stove top undisturbed 6-8 minutes before checking. When the potato is just tender and crispy golden brown all over it is ready to enjoy.
- Note: If you are nervous about flipping the potato out of the pan,then you can also make this recipe with excellent results by preheating a dutch oven at 400°F (200°C)in a conventional oven for 15 minutes. Remove from oven, add in all fats and then layer the potato and cheese all at once. Return dutch oven to the conventional oven and cook uncovered for 25 minutes.
- Serve with salsa verde and fresh herbs.
Salsa Verde instructions:
- Wash and dry all herbs.
- Place all ingredients in a blender and blend until everything is fine chopped and has a creamy appearance.
- Season with salt and black pepper and serve.