First of all, I would like to apologize for this photo as it has a greenish tint to it for some reason. Lighting no doubt. Definitely operator fail on the camera as they did not look at all greenish when we ate them, they were creamy colored with a nice brown toasted tint on the outside. Just so you know.
My thirty-second recipe with Wednesday with Donna Hay is Potato Rosti, found in her cookbook Modern Classics Book 1, p. 70.
The ingredient list: potatoes, olive oil, parmesan cheese, thyme, salt, and pepper.
This was an interesting recipe. First one had to shave the potato into strips with a vegetable peeler. I was going to make two smallish potatoes so I peeled the skins and then when I started to peel the strips of potato itself, I found that it makes a whole pile of strips so I just ended up using one potato and saving the other in water for something else the next day, i.e. stew. So, I guess if you want to make potatoes go further than you thought possible, this is one way to do it. One small potato was enough to completely satisfy both of us.
After you peel the strips, you combine them in a bowl with the rest of the ingredients, make piles of the potatoes (I made two medium size piles with the amount I had), and bake them in the oven. They said to bake for 30 minutes but mine were quite pale at that time and Mark likes a nice browned crunchy potato so I left them in about 7 minutes longer. These were crunchy on the outside and creamy on the inside, and completely cooked through in that amount of time. (If you want to see what the others' looked like, click on their links as theirs look more like the photo in the book.) I liked them okay, Mark really liked them a lot, so guess this is probably a repeat for him.