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Potato rosti, apple slaw, cheese curd



Cheese curd (use all)

Dutch cream potato (use all)

Carrot (use all)

Apple (½ of supplied)

Red cabbage (½ of supplied)

Dill (½ of supplied)

White onion (½ of supplied)


WHAT YOU’LL NEED‭:‬ Medium frying pan, chopping board, sieve, knife, grater

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), vinegar

ALLERGENS: Egg, dairy

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.  When cooking for four or six you will need to make two or three roestis.

Please note that we have sent two types of potatoes in the box. Use the WHITE ones for this dish. Charlie uses the red ones in the video but we have changed the potato with one that is more suited to this recipe.



1. Cook the roesti: Grate the dutch cream potato and thinly slice half of the onion. Place in a bowl, combine with a good pinch of salt and leave for 1 minute. Squeeze all the water out of the potato mixture through a sieve. Heat a good splash of oil in a medium frying pan over medium-low heat then add the potato mix to the pan. The mixture should be 1-2cm thick. Cook slowly for 12 minutes before turning over then cook an additional 5 minutes on the other side. Flip the roesti onto a plate to take it out of the pan.

2. Make the slaw: Wash the grater. Grate the carrot and the apple. Thinly slice the remaining onion, the red cabbage and the dill. Combine the vegetables in a bowl with a splash of vinegar and a little oil.

3. To serve: Place the roesti on a serving plate. Top with the slaw and the cheese curd.

For downloadable pdf version, click here.