Easy Potato Rosti

Delicious and so simple, bonus point is that you can make a batch and stick them in the fridge then just gently reheat in a pan or the oven. They keep well for at least three days.

I made four rosti, for which I used 2 medium sized potatoes. Half an apple and half an onion.  Just roughly grate these things and pop them on a clean cloth. Then squeeze as much of the liquid out of the ingredients. You’ll be amazed how much comes out and if the mixture is too wet you won’t get a good result.

Tip into a bowl and add 1 egg yolk, a generous spoon of thick natural yoghurt (or creme fraiche), a teaspoon of Dijon mustard. Combine well and season with salt and freshly ground black pepper. 

Shape into patties, roughly 5 cm thick. I used a metal ring so they held they’re shape but a rustic look would be fine as well. So fry in a little oil and butter, be patient in the beginning..don’t try to flip them over before the bottom has started to brown nicely or they will fall apart – take my word for that!


I fried mine for 5 minutes either side then reheated in the oven for 10 minutes.  

No Replies to "Easy Potato Rosti"

    Leave a reply

    Your email address will not be published.