Inspired by Yotam Ottolenghi’s recipe in his brilliant book ‘Jerusalem.’
Since sharing a photo of my rosti on instagram and facebook, I’ve had many requests for the recipe. And I’m glad I’ve finally found an excuse. I love the idea of serving these with runny poached eggs as a special Easter breakfast, especially since they look like little ‘nests’.
But I have to tell you they did go down well on St Patricks Day a few weeks ago with avocado, bacon and lashings of hot milky Barry’s tea. So remember a rosti is not just for Easter!
Makes: 8 rosti
Takes: 30 minutes
500g (1lb) potatoes
2 egg whites
2 tablespoons flour (any kind)
small handful chopped chives, optional
oil for shallow frying
1. Scrub your spuds then grate – I use my food processor. Rinse grated potato in cold water. Drain then transfer to a clean tea towel and squeeze the spuds as dry as possible.
2. Heat about 1cm (1/1in) oil in a large frying pan over a medium heat.
3. Combine dry spuds, egg whites, flour and chives, if using, in a mixing bowl. Mix well. Then form the mixture into about 8 flat patties, placing each on a clean plate as you go.
4. Gently slide half of the rosti into the hot oil. Shallow fry for 3-4 minutes on each side or until deeply golden brown.
5. Drain on paper towel and keep warm in a low oven while you cook the second batch of rosti.
6. Serve hot with a generous dusting of sea salt flakes.
potato & parsnip – Ottolenghi uses a mixture of spuds and parsnips in his rosti.
vegan – try replacing with 1 tablespoon ground golden flax seeds (linseeds) combined with 3 tablespoons water. I haven’t tried this so let me know how you get on if you do.
gluten-free – just use your favourite GF flour. I’ve used quinoa flour in the video but any GF flour will work.
other root veg – it’s hard to go past the humble spud but I’d consider trying swede (rutabaga) or sweet potato.
mini rosti – make smaller rosti to serve as canapes. Brilliant with a dollop of cold sour cream.
Waste Avoidance Strategy
potatoes / flour / oil – store in the pantry.
eggs – will keep in the fridge for a month or so. Or use for another meal.
chopped chives – best to use for another meal.
Best when freshly made. Although you can keep them warm in a low oven (100C / 50F) for 30 minutes if you need time to get the rest of your meal ready.