Potato Rosti


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Serves 2 as a main dish

500g  medium sized waxy potatoes

2 cloves garlic, minced

1 medium sized onion, diced

Coconut oil/ ghee/ mixture of both for frying

Salt and freshly ground pepper to taste


  1. Boil your potatoes in salted water until just tender, but not too soft. Cool and chill for at least 2 hours. (or if you are organised enough, do this the night before and leave it in the fridge overnight)

2.Coarsely grate the potatoes, mix the garlic and onion in a large bowl. Season to taste.

3.Heat 1 tbsp of coconut oil in a medium sized stainless steel frying pan till it sizzles. Fill a small cup with the grated potatoes and plop it onto the fry pan.

4. Pack the potatoes into a flat cake. Enjoy the song of sizzling and smell of fried potatoes wafting through the house.

*Warning: beware of hungry little kids that come wandering into the kitchen alerted by this delicious aroma. Keep them at bay with any crispy bits that came off the rosti.

5. Allow to cook for 10mins, lowering the heat if the bottom starts to burn. Using a large frying spade to get underneath the rosti, prod it gently and lift the rosti up.

6.Add another tbsp of oil before flipping the rosti and fry till it attains your crispy criteria.

7.SERVE IMMEDIATELY!!! Top with sundried tomato pesto (recipe will come another day) and Summer’s salsa.


*Sweet potatoe rosti are absolutely yummy too! They are a great alternative if you are more inclined towards a sweet and savoury dish. They also require a shorter cooking time.


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