Potato Rosti - Donna Hay
It sounded weird, the way it was put together, a bunch of potato strips (very thin), Parmesan and black pepper plus some olive oil. This gets put on parchment paper on a baking sheet and is baked. I thought, I was going to get something that falls apart but it didn't. It stayed together and had a strong and most pleasant taste - real potato taste in a refined way.
At first, I peeled strips of potato and this got quite tedious. Suddenly, I realized that the mandolin would turn a chore into an "cinch" job. In a little more than a minute, I had a nice pile of strips. I mixed these with the remaining ingredients and put it in the oven for about 23 minutes. (This means, I don't remember if it took 20 or 25.)
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