Mary Berry Potatoes Rosti Recipe

Potatoes Rosti Recipe Mary Berry
Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins

Mary Berry Potato Rosti brings the essence of rustic cooking into your kitchen with a touch of elegance. This dish transforms simple, wholesome potatoes into a crispy, golden delight, making it a versatile side that elevates any meal. Ideal for breakfast, brunch, or as a dinner companion, this rosti recipe is not just food; it’s a celebration of simplicity and flavor.

Serving 4-6 people, this recipe can be whipped up in about 30 minutes, including preparation and cooking time. Perfect for those who love to add a gourmet touch to their everyday meals without spending hours in the kitchen.

In this guide, I’ll walk you through creating Mary Berry’s Potato Rosti, offering detailed steps and insider tips to ensure you achieve that perfect crunch and flavor every time. Let’s dive into the world of this beloved dish, where every bite is a taste of home-cooked perfection.

What is Mary Berry Potato Rosti Recipe?

Potato rosti, originally from Switzerland, is a dish comprising grated potatoes formed into a small cake and fried until golden brown and crispy. Mary Berry’s version elevates this traditional dish with her signature touch, ensuring a crispy exterior with a soft, tender center. It’s a testament to the power of simple ingredients coming together to create something utterly delicious.

Mary Berry Potatoes Rosti

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Why You’ll Love This Recipe

  • Simplicity at Its Best: With minimal ingredients and straightforward steps, this recipe is accessible to cooks of all skill levels.
  • Versatile: Serve it as a side dish or elevate it with toppings like smoked salmon, sour cream, or a poached egg for a complete meal.
  • Comfort Food: The crispy exterior and tender interior offer a satisfying texture that screams comfort food.
  • Healthy Option: Made with just potatoes and a few spices, it’s a wholesome choice that fits well into various dietary preferences.

Ingredients Needed to Make Mary Berry Potato Rosti

To make Mary Berry potatoes rosti, you will need the following ingredients:

  • 1 kg (2.2 lb) of potatoes, preferably waxy varieties such as Yukon Gold or Charlotte
  • Salt and black pepper, to taste
  • 50 g (1.8 oz) of butter
  • 2 tbsp of vegetable oil

Useful Equipment

You will also need the following equipment:

  • A large saucepan
  • A colander
  • A large bowl
  • A box grater or a food processor with a grating attachment
  • A clean tea towel or a piece of cheesecloth
  • A large frying pan
  • A spatula
  • A baking sheet
  • A wire rack
  • An oven

Instructions to Make Mary Berry Potato Rosti Recipe

Step 1: Preheat the oven and prepare the baking sheet

  • Preheat the oven to 200°C (180°C fan, gas mark 6).
  • Line a baking sheet with parchment paper.
  • Place a wire rack over the baking sheet and set aside.

Step 2: Boil and cool the potatoes

  • Peel the potatoes and cut them into large chunks.
  • Place them in a large saucepan and cover them with cold water.
  • Add a pinch of salt and bring to a boil.
  • Cook for about 15 minutes, or until the potatoes are just tender but not falling apart.
  • Drain well and let them cool slightly.

Step 3: Grate and season the potatoes

  • Grate the potatoes using a box grater or a food processor with a grating attachment.
  • Transfer the grated potatoes to a large bowl and season with salt and pepper.
  • Mix well to combine.

Step 4: Squeeze out the excess moisture

  • Squeeze out as much moisture as possible from the grated potatoes using a clean tea towel or a piece of cheesecloth.
  • You can do this by wrapping the potatoes in the cloth and twisting it over a sink or a bowl.
  • This will help the potatoes rosti to be crispier and hold together better.

Step 5: Fry the potatoes rosti

  • Heat half of the butter and oil in a large frying pan over medium-high heat.
  • When the butter is melted and the oil is hot, drop four heaped tablespoons of the potato mixture into the pan, leaving some space between them.
  • Flatten them slightly with a spatula to form round patties.
  • Fry for about 4 minutes per side or until golden and crisp.
  • Transfer the potatoes rosti to the wire rack and keep them warm in the oven while you cook the rest.
  • Repeat with the remaining butter, oil, and potato mixture.
  • You should have about 12 potatoes rosti in total.

Step 6: Serve and enjoy

  • Serve the potatoes rosti hot or warm, with your choice of toppings.
  • Some suggestions are cheese, bacon, eggs, sour cream, or smoked salmon.
  • Enjoy your delicious and crispy potato rosti!

Mary Berry Potatoes Rosti Recipe

Pro Tips to Make Perfect Mary Berry Potato Rosti

  • Dry Well: The drier the potatoes, the crispier the rosti. Don’t skip the step of drying the potatoes thoroughly.
  • Don’t Overcrowd the Pan: Give each rosti space in the pan to ensure even cooking and a crispy edge.
  • Use the Right Potatoes: Starchy potatoes work best for a rosti that’s crispy on the outside and tender inside.
  • Maintain Medium Heat: Too high, and the outside will burn before the inside cooks; too low, and the rosti won’t crisp up.

Variations of Mary Berry Potato Rosti

  • Add Cheese: Grate some Parmesan or Gruyère cheese into the potato mixture for a cheesy twist.
  • Spice It Up: Incorporate spices like paprika, cumin, or curry powder for a flavorful kick.
  • Herb-Infused: Mix in finely chopped herbs such as parsley, dill, or chives for a fresh flavor profile.
  • Make It Vegan: Use only oil for frying instead of butter for a vegan-friendly version.

Mary Berry Potatoes Rosti

How to Store Mary Berry Potato Rosti Leftovers

  • Cool Completely: Before storing, allow the rosti to cool completely to avoid condensation which can make them soggy.
  • Refrigerate: Place the cooled rosti in an airtight container. They can be refrigerated for up to 3 days.
  • Separate Layers: If you have multiple rosti, place a sheet of parchment paper between them to prevent sticking.

How to Reheat Mary Berry Potato Rosti Leftovers

  • Oven Method: Preheat your oven to 350°F (180°C). Place the rosti on a baking sheet and warm for 10-15 minutes or until they are heated through and crispy again.
  • Pan Fry: For a quicker option, reheat them in a pan over medium heat. Flip them occasionally to ensure they get crispy on both sides. No need to add more oil, as the existing fats in the rosti will suffice.
  • Avoid the Microwave: While it’s the quickest method, microwaving will soften the rosti rather than crisping them up.

Nutritional Values (Per Serving)

  • Calories: Approximately 250 kcal
  • Fat: 12g
    • Saturated Fat: 3g
  • Carbohydrates: 33g
    • Dietary Fiber: 4g
    • Sugars: 1g
  • Protein: 4g
  • Sodium: 200mg (varies depending on the amount of salt used)
  • Cholesterol: 10mg


Can I make Mary Berry Potato Rosti ahead of time?

Yes, you can partially prepare the rosti ahead of time by grating and drying the potatoes and then storing them in the refrigerator for a few hours. However, for the best texture and flavor, it’s recommended to fry them just before serving. If you need to prepare them in advance, fully cook them and then reheat them in the oven to restore some of the crispiness.

What are the best potatoes to use for rosti?

For the perfect rosti, starchy potatoes like Russets or Maris Piper are ideal. These types of potatoes have the right texture that crisps up beautifully on the outside while remaining fluffy and tender on the inside.

How do I prevent my potato rosti from falling apart?

There are a few key steps to ensure your rosti holds together well:

  • Make sure the grated potatoes are as dry as possible before forming them into patties. The less moisture, the better they will stick together.
  • Do not flip the rosti too early. Let the first side cook until it’s a deep golden brown and forms a crispy crust. This makes it easier to flip without breaking.
  • Press the potato mixture firmly together when forming the patties to help them cohere.

Can potato rosti be made gluten-free?

Absolutely! Potato rosti is naturally gluten-free, as it primarily consists of potatoes and seasonings. Just ensure that any add-ins or toppings you choose are also gluten-free. This makes it a fantastic option for those with gluten sensitivities or celiac disease looking for a delicious and safe meal option.

Final Words

Mary Berry’s Potato Rosti recipe is a masterclass in simplicity meeting flavor. Whether you’re a seasoned chef or new to the kitchen, this dish is sure to impress with its golden, crispy edges and tender, flavorful center. It’s a versatile recipe that can be adapted with various toppings and served at any meal, proving once again that the best dishes often come from the simplest ingredients.

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