Potato rosti recipe

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

Serves 4


  • 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


  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.


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River Cottage

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Thursday 03 February 2011
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