Tips: From Chef Peter Smith
-When you're trying to save money, keep the menu basic.
-To create its first nicely browned crust, let the rosti (potato cake) cook undisturbed, then drizzle oil around its edges in the pan and nudge them loose with a flexible spatula. Don't let the rosti get dry, or it will burn.
-You can reheat the rosti in the pan while the oven is preheating for the apple dessert.
-For seasoning, the chef prefers using white pepper, which he says has a little more heat than black pepper. And it avoids the "black specks" problem in food presentation.