Wednesday, 12 May 2010

Potato Rosti

It took me several attempts to get a good recipe for a rosti which will hold together. I think this is mainly because most potatoes you find aren't ideally suited to it. However it's still possible to use them, you just have to cook it carefully.


  • 3 medium sized potatoes
  • 2 tbsp ghee or butter
  • a pinch of salt


  1. Wash and cut the potatoes into fairly large chunks (about 2 or 3 per potato).
  2. Boil the potatoes for 15 minutes in fresh water.
  3. After removing the potatoes from the pan, put them in a bowl of cold water for 5 minutes to cool them.
  4. When the potatoes are cold enough to hold, dry them with a tea towel or kitchen towel.
  5. Grate the potatoes coarsely.
  6. Add a pinch of salt to the grated potatoes and place dry the grated potatoes with the tea towel again.
  7. Melt 1 tbsp of ghee or butter in a large frying pan on a low heat.
  8. When the fat is melted and covering the frying pan evenly, add the grated potato and press down firmly.
  9. Cook for 15 minutes over the low heat.
  10. Turn the half cooked rosti out on to a plate (this is easiest to do by placing the plate over the frying pan and turning both over together, being careful not to touch the hot pan).
  11. Melt the remaining ghee or butter in the pan and cook the rosti on the other side for a further 15 minutes.
  12. Serve straight from the pan and eat while still hot.
Serves 1 to 2.

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