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    Tomato and Basil Potato Rosti

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    Tomato and Basil Potato Rosti

    This is such a simple dish, as everything gets cooked together.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 12 frozen Waitrose Potato Rosti
    • 6 shallots, peeled and cut in quarters lengthways
    • 1 pack Waitrose Pome dei Moro Tomatoes
    • 1 tbsp olive oil
    • 125g pack Garofalo Buffalo Mozzarella, drained and roughly torn
    • ½ x 20g pack basil, leaves torn


    1. Preheat the oven to 220°C, gas mark 7. Place the rosti, shallots and tomatoes in a roasting tin and drizzle with the olive oil. Place in the oven.
    2. Roast for 10 minutes, then remove the tray from the oven, top with the mozzarella and season with freshly ground black pepper.
    3. Return to the oven and roast for a further 10 minutes until the rosti are golden and the mozzarella has melted. Scatter with torn basil leaves and serve immediately. Serve with a side salad of wild rocket.

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