Potato Rosti

Potato Rosti

A variety of speed settings and unique colour control technology makes the Russell Hobbs Colour Control Food Processor the ideal tool for making the perfect Potato Rosti.

Method (Serves 4)

  1. Attach the fine grating disk to your Russell Hobbs Colour Control Food Processor, set the speed dial to speed setting 1 and finely grate the cheese.  Transfer into a large bowl.
  2. Attach the slicing disk and use speed setting 1 to slice a whole peeled onion.  Flip the disk to the shredding side and using speed setting 1, shred your potatoes.  Tip the onion and potatoes onto a clean tea towel and wring out as much moisture as possible.
  3. Tip the drained onion and potatoes into bowl with the cheese then stir in the herbs, egg, a little olive oil and a good pinch of salt and pepper.
  4. Heat 3 tbsp of olive oil in a large frying pan over medium-high heat.  Add large spoonfulls of the mixture to the pan and Spread into rough circles with the back of a spoon.  Turn the heat down to medium and gently fry for 4-5 minutes on each side until crisp and golden.  Transfer onto a plate lined with absorbant paper before serving.


  • 75g parmesan cheese
  • 1 onion, peeled and quartered
  • 1 kg waxy potatoes, peeled
  • 2 tsp mixed dried herbs
  • 1 egg
  • 3tbs olive oil
  • Sea salt and black pepper
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