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About this recipe: A classic rosti with a few extras. Delicious served alongside a whole variety of main meals and traditionally eaten as part of a cooked breakfast.

EmmaTrend West Midlands, England, UK

Makes: 10 rosti

  • 4 medium or large floury potatoes
  • 2 teaspoons paprika
  • 1 generous handful chopped fresh dill
  • salt and pepper, to taste
  • 2 tablespoons olive oil

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Grate the potatoes into a large bowl, with skins on, no need to peel. Transfer the grated potatoes to a clean tea towel and twist into a ball to squeeze out as much of the liquid as you can.
  2. Transfer into a second clean tea towel and repeat. Try and get the potato as dry as you can. This will help with binding.
  3. Put the squeezed potato back into the bowl, and add the paprika, fresh dill and the salt and pepper. With your hands, mix them all together thoroughly.
  4. Put around 2 tablespoons olive oil (or however you like to shallow fry) into the frying pan and set to a medium to high heat. Wait until the oil has heated enough. You can test this by dropping a small piece of the potato in to give you an indication. If it fries quickly and browns, it is ready.
  5. With your hands, pinch a golf ball sized amount out of the bowl and place it carefully into the hot oil - don't burn your fingers! Repeat until you have 3 sizzling in the pan. Leave to crisp up for around 1 to 2 minutes. Then, with a fish slice or similar, press down on the rosti until it's around 2cm thick. Once browned a bit you can use a fork to help flip the rosti over. Fry until golden brown. Repeat until the bowl is empty.
  6. Place the cooked rosti on a large plate with some kitchen roll underneath to soak up the excess oil. Enjoy!


You can add garlic, or anything really to these rostis, spice wise. I am still experimenting. Hope you enjoy making them! Feel free to add more or less of the ingredients, and I would be happy to know what you think.

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- Rated on - 08 Jan 2016

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