Potato Rosti


Potato Rosti

  • Servings: 2
  • Difficulty: Easy
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Potato rosti with roasted fennel and smoked trout


  • 2 large or 4 small potatoes, raw
  • Pinch salt
  • ½t fresh or dried herbs e.g. thyme, chives or parsley (optional)
  • 1 – 2T raw onion, grated (optional)
  • 1 – 2T oil, preferably coconut, for frying

Topping ideas

  • Greek yoghurt
  • Cream cheese
  • Fresh herbs e.g. basil, rocket, parsley, chives, fennel
  • Smoked salmon or trout
  • Cooked bacon or ham
  • Eggs – hard-boiled, poached, fried or scrambled
  • Cheese of any kind e.g. feta, grated cheddar, brie or goats cheese
  • Grilled or roasted fennel bulb slices
  • Grilled or roasted aubergine slices
  • Grilled or roasted red pepper slices or chunks
  • Spring onion, chopped
  • Cucumber, sliced or chopped small
  • Avocado, mashed or sliced
  • Fresh tomato, sliced
  • Marinaded sun-dried tomatoes, slivered
  • Sautéed mushrooms
  • Gherkins – brined or preserved (like these ones here)
  • Olives, depipped
  • Mayonnaise
  • Chutney
  • Mustard
  • Pesto


Peel the potatoes, then grate them. If your grater is small and your potatoes large, it helps to cut them in half lengthwise first.

Place the raw grated potato in batches in a clean tea towel or piece of muslin. Gather up the edges and holding it over the sink, squeeze hard, twisting as you do. You’ll see a lot of water and starch come out, leaving you with much drier grated potato. This step is actually one of the secrets of making rosti work so leave it out at your peril.

Place the dry potato in a bowl, and add the salt plus onion and herbs if you’re using them. Mix well while you heat some coconut oil in a frying pan on low-medium heat (I used 3 out of 6). Drop a few strands of potato into the oil and if they sizzle, the oil is ready.

Carefully place tablespoons of the potato mix into the pan, three or four at a time, depending on how big your pan is. Use the back of a spoon to shape them a bit better and squash them down firmly. I like to make them quite thin so they end up crispy and cooked through – obviously the fatter you make them, the longer they will take to cook through and the less crispy they are likely to be.

Now leave them to cook without disturbing them, until you can lift just the edge of one of them with a spatula and see that it’s a nice golden brown colour. This can take anywhere between 3 and 10 minutes, depending on the potato and the temperature of your stove. Note: If you try to move them before this point, they tend to stick like glue.

When the one side is ready, use a spatula to move them carefully to a plate, cooked side down.

Now swirl your oil around to make sure the entire surface is covered again – you may need to add a bit more oil, in which case wait until it’s heated before you move on. Carefully place the rosti back in the pan, flipping them as you do, so the other side can cook to the same golden brown colour, and the potato can finish cooking through.

When the other side is done, remove them to a plate again (you can place them on a kitchen towel if you want to soak up some of the oil), and keep them warm in a warming drawer or low oven while you finish the rest. You can also cook them all in advance, and then simply reheat in the oven at 180°C for about 15 minutes. When I do this, I put them in one layer on a grill rack, so they can get crispy again on both sides.

Top with whatever takes your fancy or you happen to have in the fridge – use your imagination and enjoy!


© Alexandra Lawrence and Inspired Nourishment, 2015



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