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Potato Rosti

By December 16, 2021December 21st, 2021Recipes, Vegetables
Potato Rosti - a Julie Goodwin recipe

Makes about 10

Prep and cooking time | 30 minutes

Note: this potato rosti recipe originally appeared in Our family table


• 6 medium potatoes – Desiree, Coliban or a similar waxy variety
• vegetable or canola oil for shallow frying
• sea salt and pepper, to taste


1. Peel the potatoes and grate or slice using the “shredding” attachment on a mandolin. Place onto a tea towel and twist to wring out all the moisture.

2. Heat oil in a large frying pan, about half a centimetre deep, over a medium heat. The oil should be hot enough to produce a crisp golden shell without burning, while allowing the inside to cook.

3. Drop small handfuls of potato mix in three piles in the frying pan. Use a spatula or egg flipper to flatten the potato into a disc. Fry for 3-4 minutes each side until golden brown and crispy.

4. Drain on paper towels and repeat until all the mixture has been used. Sprinkle with sea salt and pepper while still hot.

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