Potato rosti

Potato rosti


For the rosti:

  • 500g (1 pound) potatoes, peeled and shredded
  • 5g (2 tbsp) parsley, chopped
  • salt and pepper
  • 1 tsp garlic powder
  • 40g (3 tbsp) cornstarch
  • 2 eggs
  • ½ tsp paprika
  • 1 tsp coriander powder

For the sauce:

  • 120g (½ cup) yogurt
  • 15ml (1 tbsp) lemon juice
  • zest of 1 lemon
  • 1 small cucumber, shredded
  • 1 garlic clove, minced
  • 15ml (1 tbsp) hot sauce
  • 15ml (1 tbsp) olive oil


1. Make sure to squeeze any extra liquid from shredded potatoes before mixing it with parsley, salt, pepper, garlic powder, cornstarch, eggs, paprika, and coriander.

2. Heat vegetable oil over medium heat and place a heaping tablespoon of potato mixture. Flatten it out and repeat 3-4 times or until you fill-up the pan. Cook rosti in hot oil until deeply golden on both sides.

3. Mix ingredients for the sauce in a small bowl and serve it on the side.

*Recipe on video and text may differ from each other!

How to cook Potato rosti:

Original Appetizers