- 1 large potato per serve (see tips below)
- Butter to cook
- Salt and freshly ground pepper to taste
- In a medium sized saucepan add washed potatoes (with skin still on) and enough water to cover potatoes. Bring to the boil then remove from heat. Stand, covered, for 10 minutes, then drain off the water, transfer to a bowl and leave to cool.
- Once cooled, cover and refrigerate potatoes until required - minimum 2 hours, preferably overnight.
- When ready, peel the potatoes and grate into a large bowl.
- Season with salt and pepper and mix well.
- Heat the butter in a heavy bottomed, preferably non-stick fry pan on medium heat.
- Carefully add spoonful’s of the grated potato mix to the pan in small piles. Let cook until edges begin to brown, then flatten rosti with a spatula and gently turn over.
Note: Smaller rosti are easier to turn and cook more evenly.
Cook until browned on both sides then transfer to a plate and pop into a pre-warmed oven until ready to serve.
Although traditionally just made with potatoes, the addition of finely chopped onions and herbs plus some grated cheese to the potato mix prior to cooking make for extra delicious rosti.
- For the potatoes use “general purpose” (Rua, Desiree) or “floury” (Ilam Hardy, Agria)
- You can replace the butter with oil if preferred.
- As well as the perfect accompaniment to The Big Breakfast, rosti can be used for other meals also:
- For lunch serve with a fresh green salad and leftover chicken or canned fish.
And as a great potato dish with dinner - Try seasoned steak, steamed vegetables and a side salad. Roast chicken, gravy and coleslaw. Or panko crumbed fish fillets with tartare sauce and oven roasted broccoli. Yum!