Potato & Onion Rosti

35 minutes

Makes 6 rostis

Easy

The reward from this recipe is a crisp, golden cake made from nothing but potatoes, onion and oil. It's also a good demonstration of how the same cheap ingredients used elsewhere in the book — potatoes in the fishcakes and cottage pie, onions in almost everything — can produce something that feels like a completely different meal. Rosti make a proper lunch or light dinner, especially with a poached egg on top.

Nut-free

Vegetarian

Egg free

Ingredients

800 g potatoes
1 onion
1 tsp salt (for drawing moisture)
Salt and black pepper (to season)
6 tbsp sunflower oil

Method

Step 1

Peel 800 g potatoes and 1 onion. Coarsely grate both into a bowl.
Step 2

Add 1 tsp salt, mix well and leave for 10–15 minutes to draw out moisture.
Step 3

Transfer the mixture to a clean tea towel and squeeze firmly to remove as much liquid as possible.
Step 4

Return to a bowl and season with salt and black pepper.
Step 5

Divide into 6 portions and shape into flat rounds about 1–2 cm thick.
Step 6

Heat 6 tbsp sunflower oil in a frying pan over medium heat.
Step 7

Test with a strand of potato — it should sizzle immediately.
Step 8

Fry for 4–5 minutes on each side until deep golden and crisp.
Step 9

Drain briefly before serving.

Tips

Best eaten fresh. Can be refrigerated for 2 days and reheated until crisp.
Rosti teaches two key skills: removing moisture from vegetables and controlling heat in a pan. Getting the water out of the potatoes is what allows them to crisp rather than steam.
Cooking over steady medium heat gives you a golden crust without burning the outside before the inside is cooked. Once you understand this, you can apply it to flatbreads, fritters and vegetable cakes across the book.