Mary Berry Potato Rosti Recipe

The Mary Berry Potato Rosti Recipe is a wonderfully simple dish with crisp, golden edges and a soft, fluffy centre. It’s the sort of comforting potato recipe that works beautifully for breakfast, brunch or as a hearty side dish alongside meats and salads.

A good potato rosti should be deeply golden and crunchy on the outside while staying tender and light inside. Properly squeezing the grated potatoes is the key to achieving that crisp texture, allowing the natural flavour of the potatoes to shine through without becoming greasy or soggy.

Ingredients

For the Potato Rosti

• 500g potatoes, peeled
• 1 tbsp grated onion
• 2 tbsp plain flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 tbsp butter

How to Make Mary Berry Potato Rosti Recipe

Prepare the Potatoes

Peel and grate the potatoes, then place them in a clean tea towel and squeeze out as much moisture as possible.

Mix the Ingredients

Combine the grated potatoes with the grated onion, flour, salt and black pepper in a large bowl.

Shape the Rosti

Press the potato mixture into one large round rosti in the frying pan, about 2cm thick, smoothing the top gently with a spatula. Cook it as one large cake rather than individual patties for a crisp golden crust and soft centre.

Heat the Pan

Heat the vegetable oil and butter in a large frying pan over medium heat until hot.

Cook the Rosti

Cook the large rosti over medium heat for 8–10 minutes until deeply golden underneath. Carefully flip using a large plate or pan lid, then cook the other side for another 8–10 minutes until crisp and richly golden around the edges.

Drain and Serve

Transfer to kitchen paper to drain excess oil and serve immediately while hot and crisp.

Add the Eggs

Top the cooked potato rosti with two softly cooked eggs, either fried or poached, then cut the rosti into wedges before serving. Finish with a light sprinkle of parsley and black pepper.

Final Touch

Sprinkle with a little extra salt before serving if desired.

Recipe Tips

• Grate the potatoes just before cooking — they can discolour quickly if left exposed to air.
• Squeeze out as much moisture as possible — excess water will prevent the rosti from crisping up.
• Use a non-stick pan to avoid the rosti sticking and breaking apart.
• Adjust the heat as needed — too high and the outside will burn before the inside is cooked.
• Serve immediately — rosti is best enjoyed hot and crispy.
• For extra crispy edges like the photo, allow some strands of potato to spread slightly around the edge of the pan while cooking.

Healthy Alternatives / Variations

• Add grated cheese to the potato mixture for a cheesy twist.
• Include chopped herbs like parsley or chives for added flavour.
• Mix in some cooked bacon bits for a smoky taste.
• Try sweet potatoes instead of regular potatoes for a different flavour.
• Add a pinch of paprika for a subtle spicy kick.

Ingredient Substitutions

• Use shallots instead of onions for a milder flavour.
• Replace plain flour with cornflour for a gluten-free option.
• Swap vegetable oil for olive oil for a different taste.
• Use ghee instead of butter for a richer flavour.

How to Serve

Serve the Mary Berry Potato Rosti Recipe hot from the pan, ideally topped with softly cooked eggs and a sprinkle of herbs for a simple café-style finish. They also pair beautifully with smoked salmon or crispy bacon.

Pairing Ideas

These rostis are a versatile side dish that complements a variety of meals. Pair them with a fresh salad for a light lunch, or alongside grilled meats for a hearty dinner. They also make a great addition to a brunch spread with eggs and sausages.

How to Store Leftovers

Fridge

Store any leftover rostis in an airtight container in the fridge for up to 2 days.

Freezer

Freeze cooked rostis in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheating

Reheat in a hot oven for a few minutes to regain crispiness.

Nutrition (per serving, approx.)

• Calories: 250 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 11g

FAQs

Can I make the potato rosti ahead of time?

Yes, you can prepare the mixture ahead of time and store it in the fridge for up to a day. However, it’s best to cook them fresh for maximum crispiness.

Why is my rosti not crispy?

If your rosti isn’t crispy, it might be due to excess moisture in the potatoes. Make sure to squeeze out as much water as possible before cooking.

Can I use sweet potatoes for this recipe?

Absolutely! Sweet potatoes can be used in place of regular potatoes for a slightly sweeter flavour and different texture.

What can I serve with potato rosti?

Potato rosti is versatile and can be served with a variety of toppings like softly cooked eggs, smoked salmon, or crispy bacon. It also pairs well with grilled meats or a fresh salad.

Mary Berry Potato Rosti Recipe

Recipe by Eleanor HayesCourse: Side DishCuisine: BritishDifficulty: Beginner

Servings

4

people

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Calories

250

kcal

35

minutes

The Mary Berry Potato Rosti Recipe offers a crispy, golden skillet-sized potato cake topped with softly cooked eggs for a simple café-style finish.

Ingredients

• 500g potatoes, peeled

• 1 tbsp grated onion

• 2 tbsp plain flour

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp vegetable oil

• 1 tbsp butter

Directions

• Peel and grate the potatoes, then squeeze out excess moisture using a tea towel.
• Combine grated potatoes with grated onion, flour, salt, and pepper in a bowl.
• Press the potato mixture into one large round rosti in the frying pan, about 2cm thick, smoothing the top gently with a spatula.
• Heat vegetable oil and butter in a non-stick frying pan over medium heat.
• Cook for 8–10 minutes until deeply golden underneath, then carefully flip using a large plate or pan lid and cook the other side for another 8–10 minutes.
• Transfer cooked rosti to a plate lined with kitchen paper to drain excess oil.
• Top the cooked potato rosti with two softly cooked eggs, either fried or poached, then cut into wedges. Finish with a light sprinkle of parsley and black pepper.
• Sprinkle with additional salt before serving for extra flavour.

Notes

• Grate the potatoes just before cooking — they can discolour quickly if left exposed to air.
• Squeeze out as much moisture as possible — excess water will prevent the rosti from crisping up.
• Use a non-stick pan to avoid the rosti sticking and breaking apart.
• Adjust the heat as needed — too high and the outside will burn before the inside is cooked.
• Serve immediately — rosti is best enjoyed hot and crispy.
• For extra crispy edges like the photo, allow some strands of potato to spread slightly around the edge of the pan while cooking.