Rosemary Potato Rosti

1 King Edward potato, peeled and grated

2 tbsp olive oil

2 tbsp chopped fresh rosemary  

salt and freshly ground black pepper

55g / 2oz butter

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1. Place the grated potato into a clean tea towel and wring well to get rid of excess moisture.

2 Heat the oil in a frying pan over a medium heat.  Add the potato and chopped rosemary and season, to taste with salt and ground pepper.  Press down with a wooden spoon to make a cake shape.

3. Fry the rosti for 3-4 minutes, or until crisp and golden-brown.  Then dot the top with butter,

4. Turn the rosti over and fry for a further 3-4 minutes, or until crisp and golden brown.  Remove from the pan and set aside to drain on kitchen paper.

5. To serve, cut the rosemary potato rosti into wedges and places them onto a serving plate.

Alternative flavourings could be –

Finely chopped parsley, horseradish sauce, grated parsnip, grated cheese. Fast food and REALLY tasty - the flavour combinations are endless!