Potato rosti recipe

Choose the right potatoes and these rosti will be a success every time

Serves 4

INGREDIENTS

  • 1kg Charlotte, Vivaldi or Desiree potatoes, peeled and coarsely grated
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp dried mixed Italian herbs (optional)
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil
  • Fresh chives, to garnish

METHOD

  1. Dry the grated potato with a clean tea towel - it’s important to remove as much moisture as possible. Mix with the onion, garlic and herbs (if using) and season with salt and pepper.

  2. Heat the olive oil in a large, heavy-based frying pan. Add mounds of the grated potato mixture, flatten the surface with a fish slice, and cook over a medium-low heat for about 10 minutes. The potato needs to cook and brown on the base, so avoid trying to turn them too soon.

  3. Turn each rosti carefully and cook the other side for a further 10 minutes. Remember to keep the heat low so the inside of the rosti cook without over browning.

Tip: Grate the potatoes by hand rather than in a food processor where they can become too wet. Once grated use right away to prevent discolouration.

Comments

Average rating: 3/5
(click to rate)
Potato recipes

Potato recipes

Potatoes come in all shapes and sizes - sweet, mashed, in salad and soup

Dinner parties

Dinner party recipes

There are many ways to wow your guests at your dinner party and we have them all, so start writing the invitations and unearth the good crockery

River Cottage

Last Broadcast: Saturday 19 January 3.40PM

Watch now on 4oD

Thursday 03 February 2011
Skip Channel4 main Navigation

Channel 4 © 2014. We have updated our terms and conditions and privacy policy. Please ensure you read both documents before using our Digital Products and Services.