You know that feeling when you’re standing over the frying pan, flipping something crisp and golden, and you just know it’s going to be delicious? That’s what making these potato rostis feels like. They’re humble little things — no frills, no flash — but when you bite into one and get that crunch followed by soft, seasoned potato? Heaven.
I’ve made these for lazy weekend breakfasts with a runny egg on top and also as a dinner side when the mains felt a bit, well… uninspired. Every time, they hit the spot. They’re one of those rare recipes that’s comforting but still feels satisfying to cook — like you’ve actually done something, even if it only took 10 minutes and a handful of ingredients you already had in the cupboard.
Why You’ll Love It
- Mega crispy outside. Seriously — golden, crunchy edges you can hear.
- Super simple ingredients. Potatoes, seasonings, egg whites. That’s it.
- Fast and satisfying. Done in about 30 minutes, start to finish.
- Great for breakfast or dinner. Add eggs, smoked salmon, or just eat them plain with salt.
- Customise-friendly. Fancy cheese? Shred some in. Chives? Toss ’em in.
- Freezer-friendly, too. Make a big batch, stash some for later.
Ingredients
- 4 large white potatoes, peeled
- 2 tbsp all-purpose flour
- 1 tbsp garlic powder
- 1 tsp onion powder
- 2 egg whites
- Flaky sea salt
- Cracked black pepper
- Light olive oil, for frying
How to Make It
Grate and soak your spuds:
Grab the biggest holes on your grater and shred those potatoes like you mean it. Then dunk them in a big bowl of cold water for 20 minutes — this pulls out the starch so they crisp up better later.
Squeeze ’til dry (really dry):
Drain the soaked potatoes, then wrap them in a clean tea towel and squeeze like mad. You want them bone dry — this step matters. Damp spuds = soggy rosti. No thanks.
Mix the magic together:
In a bowl, combine your dry potato shreds with flour, egg whites, garlic powder, onion powder, salt, and pepper. Use your hands — it’s messy, but it works better than any spoon. If it’s too crumbly, add a tiny splash more egg white or a pinch of flour.
Heat the oil properly:
Pour about 2cm of oil into a frying pan and set it over medium heat. Give it time to warm up — hot oil = crispy, cold oil = sad greasy potatoes.
Shape and fry the patties:
Grab a handful of the potato mix, flatten it gently between your palms (aim for about ½ inch thick), and place it into the pan. Don’t crowd them — two or three at a time is best.
Let them crisp undisturbed:
Cook each side for about 2 minutes — don’t poke them too much. They need peace and contact with the pan to get that golden colour. When they flip easily, they’re ready.
Rest and repeat:
Set the cooked rostis on paper towels to drain while you cook the next batch. Sprinkle with a bit more flaky salt if you like (I always do).
Common Mistakes and How to Dodge Them
Why is my rosti soggy?
Too much moisture. Soak and squeeze those potatoes like they owe you money. Also, make sure the oil is properly hot.
Why are they falling apart?
Could be not enough flour or egg white to bind. Add a little more if needed — it should feel tacky, not dry.
They’re burning before they cook through. Why?
Heat’s too high. Stick with medium — they need time to crisp slowly.
Can I skip soaking the potatoes?
Technically yes… but don’t. Removing the starch is what gets you that dreamy crunch.
Storage and Reheating
Fridge:
Store any extras in an airtight container for up to 3 days.
Freezer:
Let them cool completely, then freeze in a single layer before bagging them. Keeps for about 2 months.
To reheat:
Air fryer: 350°F for 3–5 minutes.
Oven: 180°C for 10 minutes.
Microwave: Not ideal, but 30 seconds with a damp towel on top works in a pinch.
Frequently Asked Questions
What’s the difference between rosti and hash browns?
Rosti are usually thicker, more solid, and often pan-fried in patties. Hash browns are looser and crispier all over. Think of rosti as the elegant older cousin.
Can I use sweet potatoes?
You can, but they’re wetter and softer — you’ll need to be extra thorough with draining and might need a bit more flour.
Do I have to use egg whites?
They help keep things light and crispy. Whole eggs work too, but you might get a denser, richer rosti.
How thick should I make them?
About ½ inch works best. Too thick and the middle stays raw. Too thin and they fall apart. Find your happy medium.
Nutrition Facts (Per Serving):
- Calories: 81.4
- Fat: 2g
- Carbs: 14.7g
- Protein: 1.6g
- Sodium: 36.3mg
- Sugar: 1.3g
Try More James Martin Recipes:
James Martin Potato Rosti
Description
Crispy, golden potato rostis seasoned with garlic and onion — quick, satisfying, and made with everyday ingredients.
Ingredients
Instructions
- Grate potatoes and soak in cold water for 20 mins.
- Drain and squeeze dry using a clean towel.
- Mix potatoes with flour, egg whites, and seasonings by hand.
- Heat oil in a pan; form flat patties with the mix.
- Fry each side for 2 mins until golden and crisp.
- Drain on paper towels, repeat with remaining mix.
- Serve hot with extra salt, herbs, or toppings of your choice.
Notes
- Dry potatoes = crispy results. Don’t skip that squeeze step.
- Medium heat is key — too hot and they’ll burn.
- Add more flour if the mixture’s falling apart.
- Great as a base for poached eggs, smoked salmon, or sour cream.