Instructions:

Shred the unpeeled potatoes and squeeze out all the water. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.

Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust has formed.

Add the remaining butter and gently turn rösti; cook for an additional 5 minutes or until the rösti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.

Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.

Make 4 servings

Tip: Add smoked salmon to the plate for a traditional accompaniment.

Tip2: Serve as a side for roasted or grilled chicken, beef or pork dishes.