Overcomplicating things. It’s something that seems to happen a lot in the world of cooking, and although nothing can be simpler than making potato rosti I have spotted quite a few recipes out there that add unnecessary hurdles.

You see many people suggest you bake or boil potatoes before grating them…Why? The logic to doing this has always eluded me because after all – we are going to cook them!

This is not so much a recipe as a technique to make perfect potato rosti or any derivative such as latkes or hash browns.


Makes 2 rostis

  • 1 x Large Potato
  • Salt
  • Pepper

Well I did mention this isn’t really a recipe 😉

Peel your potato.

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Remember to season!

Grate your potato on a large/course grater directly onto muslin cloth or a clean tea towel.

Add a pinch of salt and pepper and mix with the potato.

Compress the potato in the centre of the cloth then squeeze by twisting the cloth…you will be amazed at how much liquid will come out.

Open mix again then repeat the above, squeeze even more potato juice out of there.

On a medium heat add enough oil to flow round your frying pan, about 2-3mm deep.

Open your cloth and take half the potato mixture and form into a patty in your hand. Press it down as flat as you can without it breaking up then add to the pan. Repeat this process for your second rosti.

Once both are in the pan use a fish slice to flatten them down some more.

After about 4-5 minutes gently shake the pan and the rostis should move around, this means they are ready to be flipped.

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Squeeze hard

Using your fish slice gently turn them over and add a little more oil if your pan seems dry.

Press them down and once again when they can move by themselves turn again.

These will need approximately 10 minutes a side and they should be an even golden brown.

If you’re not sure just keep cooking them for a little longer.

Enjoy with whatever you want, personally I like them with a fried egg.

For hash browns or latkes grate one half a small onion (about ¼ the quantity of potato) into the potato mix at the beginning of the process and squeeze with the potato.

There you have it. No advance cooking required.

Now go make them, you know you want to!

Remember to tell me how you got on with this technique in the comments below.

Michael Robinson

The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator
The Food Curator

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