Potato Rosti

When I was a kid, I had a party for my mother’s 40th birthday and as a ‘return gift’ she gave me “My First Recipe Book”. I followed a lot of the recipes from it, but the only one that well and truly stuck is ‘Potato Delight’. Over time I’ve tweaked it and played around with it quite a bit, and you can too. The base, however, stays the same.

There’s a reason why this recipe is in a children’s cookbook and that’s coz of how freaking easy it is.

For the rosti:

  • Potatoes
  • Cheese
  • Sesame seeds
  • Parsley
  • Salt and Pepper

Peel and grate the potatoes, using a large grater. Don’t soak the grated potato in water, instead let it sit for a few minutes.

Potato Rosti (2)

Taking handfuls of the potato, squeeze out as much water as you can.

Grate some cheese and add to the potatoes along with chopped parsley, some salt, pepper and sesame seeds. Mix well.

Potato Rosti (3)

Heat some oil in a pan. Taking small handfuls of the mixture, squeeze out some more water and form into a patty. Remember that there isn’t a binding agent like egg or bread so the patty should be handled very carefully.

Potato Rosti (4)

Once in the pan, very gently flip it over. More often than not, the rosti may break apart when you’re trying to flip it over, so be really careful.

I decided to stay simple and serve the rosti the way I would as a kid, with some tomato ketchup.

Potato Rosti (5)
Potato Rosti (1)

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