Potato Rosti

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These crunchy little potato rosti with their raggedy frizzled edges look a picture on the plate. Ugly can be beautiful. Make them when you need to use up those last few potatoes in the bag and don’t want to waste them. Serve with apple sauce and sour cream for a traditional Jewish meal.

Serves 4


4 medium potatoes, peeled
Salt and freshly ground black pepper
4-6 tablespoons vegetable oil


1. Grate the potatoes coarsely. Season with a sprinkling of salt and pepper and stir gently. Leave for 15 minutes, then stir to reincorporate the liquid that has gathered in the bowl.

2. Heat the oil over a medium heat in a large non-stick frying pan. (You need to cook the rosti in batches and not to overcrowd the pan or the temperature of the oil will drop and the rosti will soak up too much oil and won’t become crisp.) Drop in spoonfuls of the mixture to make mounds of about 2 inches wide. Flatten gently with a wet spoon or spatula. Cook until golden, then flip and cook the other side. Repeat until you have used all the mixture, adding more oil to the pan as you need it.

3. Drain the rosti on paper towels and keep warm.

Rosti Recipe Tips

– It’s traditional to serve rosti with apple sauce (stew chopped apple with a little water and sugar until soft) and sour cream. You can also serve them with a fried or poached egg on top and wilted baby spinach on the side. Add hollandaise sauce to make it even richer.

Rosti can be made in advance, cooled and frozen between sheets of parchment and popped in a freezer bag (the same as waffles or pancakes). Reheat in a frying pan or in the oven.

– Add finely chopped dried or fresh herbs to the rosti mixture.

– Serve rosti with roast duck or goose instead of mashed or roast potatoes – make them in advance and crisp them up in the oven for 3-4 minutes on a baking tray.


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