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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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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