Recipe of the Week: Potato Rosti

Last updated 16:57 05/02/2013

Related Links

Recipe of the week: Choc-mint self-saucing pudding Recipe of the week: Zucchini muffins Recipe of the Week: Gluten-free nut cake Recipe of the Week: Lemon loaf Recipe of the Week: Carrot Cake Recipe of the Week: Chocolate Mousse

Relevant offers

The Wellingtonian

Wellington church rescued by Peter Jackson now marches to a different beat From city's first wet house to home builder rebate: new housing task force to tackle all city housing issues WREDA restructure expected to save $500,000 a year Mayoral task force to tackle all aspects of housing in Wellington Director Jane Campion hopes gong will inspire other women interested in film Children in Costa Rica getting a helping hand from Wellingtonians Summer fun run series giving Wellingtonians a 5km fitness kick start New Zealand's first Ballet Academy set to open in Lower Hutt Cars damaged and houses egged in vandalism wave in Karori, Wellington Avid children's book collector releasing her own story based on Wellington history

This week's easy-to-make recipe is for potato rosti, sent to us by Helen Thomson.


About 3 medium potatoes peeled and grated
Cup of grated tasty cheese
Pinch of cayenne pepper


Put potatoes on tea towel and squeeze out liquid. In a bowl put potatoes, cup of grated cheese and pinch of cayenne. Mix well.
Line baking tin with baking paper.
Drop small spoonfuls of mixture on tray.
Put in to pre heated oven,180 degrees.
Cook until golden brown and potatoes are well cooked.
Take out and let cool.

Top with anything you like. I like sour cream, smoked salmon and lemon zest.

Rosti freeze well. Layer between paper towels. When you want to use them take straight from freezer to oven, 180 degrees.
Takes about 5 minutes to heat through. Be careful not to burn.
As they cool they crisp up.

Ad Feedback

- The Wellingtonian

Special offers

Featured Promotions

Sponsored Content