Two-potato rosti

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

After visiting our old au-pair from Switzerland, we brought back duvets (not really available in the UK in the ‘70s!) for our beds and a recipe for rosti potatoes. These have the added twist of sweet potato that makes them perfect for serving with pork or game.


  • 500 g large potatoes, washed, skin on
  • 300 g sweet potatoes, peeled
  • 50


  1. Grate the potatoes and sweet potatoes and put into a sieve. Season with salt and leave for 5 minutes.
  2. Squeeze the grated potato by hand (a lot of water will come out) and place into a bowl with half of the melted butter and the caraway or cumin seeds and mix together.
  3. Form the potato mixture into 12 balls, squeezing any extra juices out as you go.