Rosti potatoes

Rosti potatoes 250x250

Rosti potatoes

Potato rosti

This recipe makes 4 large rostis – a tasty potato dish for breakfast, brunch, lunch or dinner.

1kg roasting potatoes, washed and peeled
2 tsp flaky sea salt
1 tsp freshly ground black pepper
200 ml vegetable oil for frying
100g unsalted butter

Preheat the oven to 180°C.
Grate potatoes into a large bowl. Squeeze excess water from the grated potatoes before placing into a clean bowl. Season with the salt and pepper.
Divide the seasoned potato mixture into four even portions.
Heat a large non-stick frying pan (at least 27 cm in diameter) and add approximately 50 ml of the oil. Once this is hot and starting to release vapour, add 25g of butter and one of the portions of grated potato.
Using a spatula, press the grated potato so it forms a large circular pancake shape which is no more than 1 cm thick at its deepest point. One portion should evenly fill the base of a 27 cm frying pan.
Adjust the heat slightly so the potato fries gently in the oil and butter mixture. As soon as the base is starting to turn golden flip the potato over with a fish slice and fry the second side.
When the second side of the potato mixture has started to crisp and turn golden, remove the rosti from the pan and place on an oven tray.
Repeat this process for the remaining three potato portions.
Place the rosti into the preheated oven for 10 minutes to finish the cooking process.
Serve immediately.

Share:

Similar Posts

  • Baked potatoes with mince

    Try this tasty potato and lamb or beef dish and always choose Quality Mark beef and lamb. Thanks very much to Beef Lamb NZ for sharing this recipe. Serves 4-6 500g lean Quality Mark beef or lamb mince 1 Tbsp oil 1 onion, peeled and chopped 2 Tbsp tomato purée 400g can tomatoes in juice 1…

  • Baked potatoes with tomato sauce

    Try making this easy recipe with children – this recipe is gluten free. Serves 8 8 medium baking potatoes 2 cups sliced fresh tomatoes 2 Tbsp water ½ red capsicum, deseeded and diced, optional ¼ cup cheese, grated, or lite cream cheese, optional salad leaves for serving, optional Preheat oven to 220°C. Pierce the potatoes…

  • Baked vegetables

    Try this delicious mixture of favourite winter vegetables. Serves 3-4 2-3 cups prepared vegetables, leaving skin on where possible: e.g. swede, kumara, potato, kohlrabi, celeriac ¼ cup fruit syrup, e.g. apple ¼ cup vegetable oil 1-2 Tbsp chopped coriander Preheat oven to 200°C. Place vegetables, fruit syrup and oil in a large baking dish. Bake…

  • Baked vegetables with cumin

    This dish is so easy to prepare and is a great dish to feed a crowd. Serves 8-10 2 carrots, peeled and sliced into chunks 3 onions, peeled and sliced into wedges 2 parsnips, peeled and sliced into chunks 3 baking potatoes, washed and sliced into chunks 1 kumara, washed and sliced into chunks ½…

  • Balsamic glazed lamb chops

    Try this tasty potato and lamb dish and always choose Quality Mark beef and lamb. Thanks very much to Beef Lamb NZ for sharing this recipe. Serves 4 12 Quality Mark lamb chops or cutlets 1 Tbsp balsamic vinegar 1 Tbsp honey 1 tsp dried rosemary 12 small new or boiling potatoes vegetables of your choice…