Potato Rosti with Whipped Goat Cheese and Sizzling Wild Wonders® Tomato Salad


4-6Potato Rosti with Whipped Goat Cheese and Sizzling Wild Wonders® Tomato SaladServes 4-6

Prep Mins

1515 Mins 25 Mins 40 Mins

Total Mins



For the sizzling tomato salad:

  • 1 pint Wild Wonders® Tomatoes, halved
  • 1 shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 Tbsp. pine nuts
  • Pinch of Kosher salt
  • Pinch of freshly cracked pepper

For the potato rosti:

  • 2 lb. Yukon Gold or russet potatoes, scrubbed and peeled
  • ¾ tsp. Kosher salt
  • ½ tsp. freshly cracked black pepper
  • 3 Tbsp. unsalted butter, melted
  • ¼ cup extra-virgin olive oil

For the whipped goat cheese:

  • 4 oz. goat cheese
  • ¼ cup heavy whipping cream
  • ½ lemon, juiced

For serving:

  • Fresh dill, for garnish (optional)


  • In a heat-proof medium bowl, add Wild Wonders® Tomatoes, shallot, garlic and pine nuts. Add a pinch of salt and black pepper. Set aside tomato salad.
  • Grate the potatoes with a box grater. Squeeze the grated potatoes with paper towels to drain any remaining liquid.
  • Place the shredded potatoes into a large bowl and add the ¾ tsp. salt, ½ tsp. black pepper, and 1 Tbsp. of the melted butter until mixed well and combined. Set aside.
  • Heat a small amount of oil in a nonstick pan over medium heat. Once shimmering, pour oil over the reserved tomato salad. Toss to combine and set aside.
  • Return the skillet to the stove and lower to medium-low heat. There should be a thin layer of oil remaining, if not, add more and allow to heat. Add the potatoes and loosely pack down to fit the skillet.
  • Cook the potatoes until golden brown, flipping once halfway through for about five minutes per side. Pour over the remaining melted butter and transfer to a wire rack to cool.
  • While cooling, crumble the goat cheese into the bowl of a food processor and whip until creamy. With the processor running, add in the heavy cream and lemon juice and process until the mixture has a fluffy, whipped consistency.
  • Transfer the rosti to a serving platter. Spread the whipped goat cheese over the top of the cooled rosti.
  • With a slotted spoon, add the tomato salad to the center of the rosti. Garnish with dill. Serve.

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