1 King Edward potato, peeled, grated

2 tbsp olive oil

2 tbsp chopped fresh rosemary

salt and freshly ground black pepper

55g/2oz lactose/dairy free butter


Place the grated potato into a clean tea towel and wring well to get rid of excess moisture.

Heat the oil in a frying pan over a medium heat.

Add the grated potato and chopped rosemary and season, to taste, with salt and freshly ground black pepper.

Press down with a wooden spoon to make a cake shape.

Fry the rösti for 3-4 minutes, or until crisp and golden-brown, then dot the top with the lactose/dairy free butter.

Turn the rösti over and fry for a further 3-4 minutes, or until crisp and golden-brown.

Remove from the pan and set aside to drain on kitchen paper.

To serve, cut the rosemary potato rösti into wedges and place them onto a serving plate.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Rosemary potato rosti
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