Leiths How to Cook
Peter Cassidy


Quantity Ingredient
4-5 large floury potatoes
75g butter
ground white pepper


  1. Wash and peel the potatoes, then grate coarsely. Alternatively, use a mandolin with a julienne cutter. Transfer the potatoes to a sieve set over a bowl, spreading them out as much as possible, and sprinkle with ¼ teaspoon salt. Allow them to sit for 10 minutes for the salt to draw out the moisture (ie degorge). Do not leave them any longer or the potatoes will start to oxidise and turn grey.
  2. Heat the oven to 180ºC, and if you are not using an ovenproof frying pan, put a baking sheet in to heat.
  3. Tip the potatoes onto a clean tea towel and wring out any excess moisture, to make them as dry as possible. Season with white pepper.
  4. In a 15–18 cm non-stick (ideally ovenproof) frying pan, melt half the butter, and as it begins to foam pack the potatoes into the pan in a thick (2.5–3 cm) layer. Use a palette knife to shape the edges and press down on the potato to compact it as much as possible, or the rosti will not hold together. Give the pan a shake to ensure the potato is not sticking.
  5. Cook gently over a low to medium heat until the potato is a deep golden colour underneath (check by lifting the edge slightly with a palette knife).
  6. To turn the potato over, invert a plate over the potato and turn the frying pan upside down. Return the frying pan to the hob and melt the remaining butter. Once foaming, slide the rosti back into the pan and repeat the browning process on the second side.
  7. When the rosti has been browned on both sides, transfer it to the oven (or slide it onto a hot baking sheet if your pan is not ovenproof) to cook through, about 20–25 minutes. Use a cutlery knife to check the tenderness of the potato. There should be no resistance when the knife is inserted.
  8. Carefully slide the rosti onto a serving plate or board and cut into wedges to serve. The exterior should be golden and crisp and the inside should be soft.


  • Individual rostis: Use half the butter. Place 4 metal cutters of the same size in a large frying pan and pack the potato into each cutter. Once browned on one side, carefully turn the rosti and cutter over to retain the shape and brown on the other side. The rosti might still need to be transferred to the oven to finish the cooking if the middle is not quite cooked through.

    Herb rosti: Add ½ teaspoon chopped thyme, rosemary or other herb of your choice to the raw potato when seasoning.

    Onion rosti: Sweat a diced onion and add this to the raw potato when seasoning.

    Bacon and onion rosti: Fry 75 g chopped streaky bacon until golden, remove from the pan and sweat a diced onion in the rendered fat. Proceed as for the main recipe, adding both the bacon and onion to the raw potato.

    Root vegetable rosti: Any root vegetable can be used to make rosti. Other root vegetables don’t have as much starch as potatoes, but a good packing of the vegetables should be enough to hold them together. Or use a combination of half potato and half another root vegetable, such as parsnip.
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again