Crispy Potato Rosti with Spring Onions
A quick and tasty rosti recipe to use up potatoes, perfect for a light spring meal or side dish.
Total time
35 min
15 prep + 20 cook
Serves
2
Difficulty
easy
Cuisine
British
Per serving
350 kcal
P: 7g · C: 40g · F: 18g
Your potatoes are looking a bit sad and you need a plan before they go any further. This simple rosti is the answer. It’s a fantastic way to give them a new lease of life. This is best made when you've got a few spuds lurking, maybe a couple of spring onions too. Serve it for a light supper with a dollop of soured cream and some smoked salmon, or as a side dish to grilled fish.
Why this works
The key to a good rosti is to get as much moisture out of the grated potato as possible. Excess water steams the potato shreds instead of frying them, leading to a greasy, limp result. Squeezing the grated potato firmly in a clean tea towel or muslin cloth removes this excess liquid, allowing the starch to form a crispy crust when fried.
Ingredients
- 400gPotatoesMaris Piper or King Edward work well
- 4Spring onionstrimmed and finely sliced
- 1 tbspPlain flour
- 2 tbspOlive oilfor frying
- 1 tbspButterfor frying
- 1/2 tspSalt
- 1/4 tspBlack pepper
Method
- 1
Peel the potatoes and grate them using the large holes of a box grater into a clean tea towel or muslin cloth.
- 2
Gather the corners of the cloth and twist tightly, squeezing out as much liquid as you possibly can over the sink.
- 3
Transfer the squeezed potato to a clean bowl. Add the spring onions, flour, salt, and pepper. Mix gently to combine.
- 4
Heat the olive oil and butter in a 20cm non-stick frying pan over a medium-high heat. The fat should be hot but not smoking.
- 5
Add the potato mixture to the pan. Press it down with a spatula to form an even layer. Don't press too hard.
- 6
Cook for 8-10 minutes on the first side, until deep golden brown and crisp. You should be able to see the edges lifting slightly.
- 7
Carefully flip the rosti over using a large spatula. If you’re nervous, you can slide it onto a plate, then invert the pan over the plate and flip it back into the pan.
- 8
Cook for a further 8-10 minutes on the second side until golden and crisp. Slide onto a chopping board, cut into wedges, and serve immediately.
Tips
- ·If your potatoes are very starchy, rinse them after grating and squeeze again.
- ·Use a non-stick pan for best results. Cast iron is not ideal here.
- ·Don't overcrowd the pan if making a larger rosti, or cook in batches.
- ·Add a pinch of cayenne pepper or some grated cheese to the potato mix for extra flavour.
Variations
- →Add 50g of finely grated cheddar cheese to the potato mixture before frying.
- →Stir in 1 tbsp of chopped fresh chives along with the spring onions.
- →Serve with a poached egg on top for a simple brunch.
Storage
Best eaten fresh. Leftovers can be cooled, covered, and kept in the fridge for up to 2 days. Reheat in a hot oven or a dry frying pan until crisp.
