Potato Rosti, Avocado Smush and Balsamic Roasted Tomatoes

Hello, culinary enthusiasts! Join me, Chef Paul Knapp, as we dive into the delightful world of brunch with our Potato Rosti course. Whether you’re a novice eager to expand your cooking repertoire or a seasoned cook seeking new brunch ideas, this course offers a comprehensive look at crafting a perfect Potato Rosti served with avocado smush and balsamic roasted tomatoes.

Serving Information:

• Serves: This course is designed to teach you how to prepare a Potato Rosti dish that comfortably serves 4 people.
• Cooking Duration: Expect to spend about 40 minutes preparing and cooking the dish, ensuring everything from the rosti to the accompaniments is perfectly executed.
• Ideal For: Brunch enthusiasts and anyone looking to master a filling and visually impressive dish suitable for any gathering.
• Skill Level: Suitable for all levels, from beginners to experienced cooks.

What You Will Learn:

• Techniques for selecting and preparing the best potatoes for your rosti.
• Methods to achieve the perfect crispiness while ensuring the inside remains tender.
• How to complement your rosti with harmonious sides that enhance the dish’s flavors and textures.

Course Features:

• Detailed, step-by-step cooking demonstrations.
• Tips on ingredient selection and kitchen techniques.
• Options for customizing your dish to cater to different tastes and dietary preferences.

Why Join This Course: If you’re looking to elevate your brunch game or impress guests with a simple yet sophisticated dish, this course is for you. It’s a great opportunity to learn from an experienced chef and add a versatile dish to your culinary arsenal that’s sure to become a favorite for both its flavor and aesthetic appeal.

Enroll in Chef Paul’s Potato Rosti course today and transform simple ingredients into a brunch masterpiece! Whether cooking for a small family or a large gathering, the skills you gain will boost your confidence and creativity in the kitchen.

MEET THE CHEF

Introducing Paul Knapp, known as ‘The Firefighting Chef.’ After training as a chef and traveling from Europe to L.A., he joined the London Fire Brigade before moving to the west coast of Ireland, where he has been a firefighter for over 30 years. His lifelong passion for food turned plant-based six years ago, influenced by personal health experiences. Today, he is a familiar face on Irish TV, especially on Virgin Media’s Ireland AM, where he is celebrated as Ireland’s go-to plant-based chef. With a career that spans breaking barriers in both the fire service and culinary world, Paul is dedicated to challenging perceptions of plant-based cuisine. Let’s dive in!