Baby Rosti with Dried Apple and Cherry Sauce

Baby Rosti with Dried Apple and Cherry Sauce
20 servings

Hmmm. What could be better than a crispy fried potato cake with a creamy centre! Yield is 20 servings.



Dried Apple and Cherry Sauce

cup dry apples diced
cup dry cherries chopped
1 ½
cup boiling water
Tbsp olive oil
small onion fine diced
cup peeled and diced mutsu apples
cup white wine
cup white wine vinegar
pinch cayenne pepper


small Yukon Gold potatoes, grated (about 1 cup grated) (250 ml)
green onion, chopped
Coarse salt and freshly cracked black pepper
Tbsp olive oil


Step 1

Place the dry apples and cherries in a heatproof bowl and add the boiling water.

Step 2

Let sit for 30 minutes.

Step 3

Heat the olive oil in a small saucepan over medium heat.

Step 4

Add the onion and cook until softened, about 6 minutes.

Step 5

Add the diced apple and saute 1 minute more.

Step 6

Deglaze the pan with the white wine and the white wine vinegar.

Step 7

Add the dry fruit and soaking liquid to the onions and apples. If dry, add a little more water.

Step 8

Add the cayenne pepper and bring to a boil.

Step 9

Turn down to a simmer and cook for 30 minutes or until sauce becomes a thick chutney consistency.

Step 10

Check for seasoning.

Step 11

You may want to add more cayenne pepper to spice it up.

Step 12

Makes 2 cups.

Step 13

Combine grated potato and chopped green onion in a medium bowl.

Step 14

Season with salt and pepper.

Step 15

Heat olive oil in a large non-stick skillet on medium heat.

Step 16

Form five, 2-inch flat pancakes and put them in the pan.

Step 17

Cook the rosti for about 3 minutes per side or until crispy, browned and cooked through.

Step 18

Drain on paper towels.

Step 19

Repeat with the remaining potato mixture to make 5 more potato cakes.

Step 20

Serve Potato Rosti with the Dried Apple and Cherry Sauce and sour cream.

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