Potato rösti from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 345) by Mark Bittman

  • olive oil
  • potatoes
  • EYB Comments

    Can substitute butter for olive oil, and beets, any root vegetable, or winter squash for potatoes. See recipe for garnish ideas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for olive oil, and beets, any root vegetable, or winter squash for potatoes. See recipe for garnish ideas.

  • lorloff on May 30, 2022

    Very good potato rosti or potato latke recipe. I needed to make a version without eggs because we ran out and I also had a leek in the house I needed to use. This came out great. The only change I would make is to squeeze out more of the water from the grated potatoes so that they get even crisper. I use the approach my mother in law took to roll the shredded potatoes in a clean thin kitchen towel and squeeze out as much liquid as possible. Good basic vegan approach for both rosti and latkes.

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