Poppy O’Toole shares how to make the ultimate potato rosti at home, using clarified butter for perfectly crisp and golden edges. Grate the potatoes, then use a clean tea towel to squeeze as much ...

To make my potato rosti you will need: 700g of potatoes (king edward, maris piper, desiree or russet) 2 spring onions (scallions) 1 tsp of dried sage 1 tsp of salt (adjust to taste ...

Nadiya uses a crisp potato rosti mxture as the base of this cheese and chive quiche. Genius! You could use gluten-free flour to make it gluten-free too. Preheat the oven to 180C/160C Fan/Gas 4.

You can make these rosti in advance and keep them in the fridge (or even freeze them), ready to warm and crisp up in the oven for a quick and delicious brunch.

To prepare rosti, first put the potatoes in a pot with plenty of cold water, bring to a boil, and cook for about 10-15 ...

Homemade crunchy rosti is wonderful. Here, I’ve given it the Indian touch, spicing the half-potato, half-kumara mix with a little curry powder. Make sure you squeeze the starchy liquid from the ...

Gino's in the kitchen cooking a potato rosti topped with poached eggs ... Place in the microwave and cook on the highest setting for 1 minute and 20 seconds. Check that the eggs are cooked.