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Potato rösti

Four potato rösti cakes topped with sage leaves

Potato rösti

Name: Potato rösti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Swiss
Ingredients: 2-3 Maris Piper potatoes (about 400g), peeled and coarsely grated; 1 medium egg beaten; 1 tsp plain flour; ¼ tsp baking powder; ½ small onion finely chopped; 6 sage leaves 2 finely chopped, 4 whole; 3 tbsp sunflower or vegetable oil for frying

Alex Hollywood

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.41 ratingsRate

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This popular Swiss dish of pan-fried, golden potato patties with onion and sage makes a delicious side dish for two – perfect on its own, or top with a fried egg

Dairy-free

Healthy

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2-3 Maris Piper potatoes

(about 400g), peeled and coarsely grated
1 medium egg

beaten
1 tsp plain flour
¼ tsp baking powder
½ small onion

finely chopped
6 sage leaves

2 finely chopped, 4 whole
3 tbsp sunflower or vegetable oil

for frying

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Nutrition: per serving

kcal366
fat20g
saturates3g
carbs37g
sugars2g

low
fibre4g
protein8g
salt0.3g

low

Method

step 1

Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well.
step 2

Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes.
step 3

Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
step 4

When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green.
step 5

Drain on kitchen paper and top each rösti with a fried sage leaf.

RECIPE TIPS

GET AHEAD

You can cook the röstis up to 8 hours in advance, then warm them through in the oven at 160C/140C fan/gas 3 before serving. If you have roasted meat in the oven, the ideal moment to do this is when the meat is resting.

Recipe from Good Food magazine, November 2015

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A star rating of 4.4 out of 5.41 ratings

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