Wild Rosti with Macerated Tomatoes, Sour Cream & Foraged Leaves

Potatoes are grown and appreciated in culinary cultures on every continent, with more than 500 varieties. They tend to fall into two categories: waxy or floury. Get to know your spuds and there are so many new flavours to explore. You need good waxy potatoes to make a crispy rosti, but don’t be limited by standard supermarket spuds, go to a farmers’ market and pick up something different to see how they work out.