Potato Rosti
Give your love for potatoes a Swiss flair with this scrumptious dish and enjoy every bite with the creamy mushroom sauce.

Chef Vicky Ratnani Potato Rosti Recipe

- Italian


- 2

Cooking Time

-30 Mins


- Medium

Preparation Time

- 20 Mins


  • FOR Potato Rosti
  • 5 potatoes
  • grated
  • salt
  • Cracked black pepper
  • 2 tsp corn flour
  • A few parsley sprigs
  • 4 tbsp butter
  • FOR Mushroom Sauce
  • 4 tbsp butter
  • 1 Onion finely
  • 1 tsp lemon juice
  • 15 mushrooms sliced
  • salt
  • Cracked black pepper
  • 1 cup Fresh cream
  • A few chives


  1. 1

    Grate the potatoes rinse in water and drain the excess water.
  2. 2

    Transfer it to another bowl.
  3. 3

    To the potatoes, add salt to taste, cracked black pepper to taste, corn flour, finely chopped parsley and mix them all.
  4. 4

    In a pan, melt butter and add the rosti mix.
  5. 5

    Cook on both sides for two minutes till it turns brown in colour.
  6. 6

    For the mushroom sauce, take butter in a pan and add finely chopped onion, sliced mushrooms, lemon juice, salt to taste, cracked black pepper to taste, fresh cream and chopped chives , mix well and cook.
  7. 7

    Cut the prepared rostis into triangular shapes and serve them with mushroom sauce.
  8. 8

    Garnish with julienned bell peppers.
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About Chef

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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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