Rod's radical rosti

By Rodney Bowers
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A cheesy side that is sure to steal a little bit of the spotlight during dinner. 



  • 900 grams waxy potatoes parboiled but not soft
  • 2 large shallots thinly sliced
  • 1 tablespoon chopped chive
  • 1 clove garlic finely chopped
  • 2 tablespoons butter
  • 1/2 teaspoon chopped fresh thyme
  • 115 grams grated pecorino or other firm cheese
  • Salt and pepper to taste
  • 2 tablespoons canola oil


  1. Boil the potatoes until tender but not soft, then set aside to cool
  2. In a medium sauté pan, cook the shallots and garlic in half the butter until soft.
  3. Grate the potatoes and add the shallots, garlic, chives, thyme and cheese.
  4. Heat oil in frying pan and fry the rosti. Add the rest of the butter half way for flavor.


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