Perfect this classic brunch staple with our easy recipe.
For a hearty breakfast or brunch, a potato rosti is a must-have. When it comes to cooking the perfect potato rosti it’s a case of the crispier the better. The best way to achieve this perfect texture is to make sure you use butter (clarified butter is even better) and not to be tempted to swap it out for oil. Using waxy rather than floury potatoes will also make your rosti crispier. We love our rostis topped with a fried egg and rashers of crispy bacon. Or, why not try these with ruffles of smoked salmon and a dollop of herby crème fraiche?
- 1kg medium-sized waxy potatoes, with skins on
- Salt and freshly ground black pepper
- 25g butter
- 2tbsp olive oil
Cook the whole potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave until cool enough to handle.
Peel away the skins from the potatoes and coarsely grate the potato flesh into a bowl. Season with plenty of salt and freshly ground black pepper.
Heat half the butter and oil in a shallow non-stick frying pan. Spoon the grated potato into the pan and press down gently into a round flat cake using a spatula. Fry over a low-medium heat for 8-10 mins until golden brown on the underside.
Invert the rosti on to a plate. Add the rest of the butter and oil to the pan then slide the rosti back into the pan. Fry for a further 8-10 mins until the second side is golden. Cut into wedges to serve.
Top tip for making potato rosti
To make individual potato rosti, divide and shape the grated mixture into 6-8 flat rounds before frying. It’s essential to use firm waxy-fleshed potatoes such as Romano for this potato rosti recipe as the texture helps to ensure the grated potato sticks together when it’s fried.