I’ve always loved Rosti and there are loads of different ways to make it.  I remember years ago being advised to par-boil the potatoes first, before grating, as this gives a much nicer Rosti and to this day I have always done so.

I decided to make Rosti using a combination of sweet potato and ordinary white potato and the result was absolutely delicious.  I still par-boiled the white potato but not the sweet potato (this cooks much quicker) and it worked well.

INGREDIENTS:  makes 6 Rosti

1 medium sweet potato
1 white potato
1 large white onion
Handful of grated cheddar cheese
Handful of chopped fresh coriander
Sea salt and freshly ground black pepper

METHOD:

Cut the white potato into large chunks and simmer in a saucepan for 5 to 10 minutes. Drain and leave to cool slightly.

Grate the potatoes and onion in a food processor (or by hand).   Add in the cheese, coriander and seasoning and pulse until just mixed.

Shape into patties – I used a large pastry cutter, filled and tamped down and the cutter just lifted off to leave evenly sized patties.

Heat a glug of olive or avocado oil in a fry pan and gently sauté the Rosti for ten to fifteen minutes, turning over half-way through.   Devotees of Rosti swear by using butter for cooking them.

Serve with steamed asparagus, bacon lardons and roasted baby tomatoes for a sumptuous meal.

Sweet Potato Rosti with Steamed Asparagus, Bacon Lardons and Roasted Baby Tomatoes

These Rosti keep well in the freezer before cooking.  As they are quite thick, it is preferable to thaw them before frying.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.