Garlic & Rosemary Potato Rosti
Golden, crispy potato rosti flavoured with fresh garlic & rosemary! This pan fried Swiss potato dish has a fluffy centre & can be served at breakfast, lunch or dinner.
Servings: 4 People
Equipment
- Large Mixing Bowl
- Box Grater
- Microplane/Grater
- 4 5" Frying Pans (See Notes)
Ingredients
- 1 kg Maris Piper Potatoes (Peeled Weight - See Notes)
- 100 g Ghee (Or Unsalted Butter)
- 3 Garlic Cloves (Grated)
- 1 tsp Finely Chopped Rosemary
- 1½ tsp Fine Sea Salt
- ½ tsp Freshly Cracked Black Pepper
To Cook
- 4 tsp Ghee
Instructions
Potato Mix
- Peel the potatoes then use a box grater to grate them.Use the coarse side of the grater. The one that you'd grate cheese with!
- Place a tea towel onto your work surface, place the grated potatoes on top then wrap the tea towel around the potatoes. Give the tea towel a twist to wring & squeeze as much water out of the potatoes as possible then place them into a large mixing bowl.Squeeze the potato water down the sink or into a separate bowl.
- Next, melt the ghee (either on the stove or in the microwave) then pour over the potatoes. Add in the grated garlic, chopped rosemary, salt & pepper then give the mix a good stir, to combine.
Cooking
- Set 4, 5" individual frying pans (or a similar size) over a medium-low heat, leave it heat up for 2 minutes then add a heaped teaspoon of ghee (or butter) into each pan.
- Once the butter has melted, divide the rosti mix between the pans, gently pressing the potato down with a spatula, to make an even layer. Each pan should be around ¾ full.See the post above for a visual guide on this!
- Cook the each rosti for 10-12 minutes until the underside is crisp & a deep golden brown. To check, carefully lift a rosti up with a spatula (or palette knife) after around 8 minutes.
- Next, flip each rosti over then cook for another 10-12 minutes until the other side is crisp & golden brown as well. Then once cooked, transfer each rosti to a wire cooling rack that's set over a baking tray.
- Let the rostis sit for a minute then season with sea salt & serve whilst they're still hot & crispy.This step lets any excess butter drain off!
Salt Butter Smoke Magazine
Love seasonal cooking?
Issue 001 features over 20 original autumn recipes, seasonal features, preserving guides and beautiful photography.
Take a Look Inside →Notes
1. To Cook On An Aga - Cook the rostis on the simmering plate. You'll be able to cook all of them at the same time!
2. Potatoes - In my opinion, Maris Pipers are the best variety of potato for rosti. However both floury & waxy varieties will both work. For crisp potato rosti, make sure to drain as much liquid out of the grated potatoes as possible!
3. Butter/Ghee - Ghee is clarified butter, so contains less water than regular butter. This makes the crispest potato rosti. Regular butter will work as well though.
4. Flavourings - Feel free to leave the rosemary & garlic out of your rosti if you'd prefer. Or swap the rosemary out for another herb like thyme or sage.
5. Pan Size - If you haven't got small frying pans, you can cook your rosti in a bigger pan then cut it into wedges to serve. Try to make the rosti around 1-2cm thick, to keep the cook time the same.
6. Storage - Any leftover rosti will keep in the fridge for up to 3 days & should be reheated to serve. To reheat, place your rostis onto a baking tray then cook at 200°c/392°f for 10-15 minutes, until crisp & piping hot.
Enjoying This Recipe?
The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.