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  • Easy
  • Serves 6
  • 20 mins prep
  • 20 mins cook

Potato rosti with salad

Potato Rosti with Salad

Potato rosti with salad, potato recipe, brought to you by Australian Table


Potato rosti with salad

  • 500 g desiree potatoes, peeled and grated
  • 2 tbsp extra virgin olive oil, plus 1/2 cup extra
  • 185 g thick-cut bacon rashers, cut into 1 cm cubes
  • 1 garlic clove, finely chopped
  • 1 1/2 tbsp red wine vinegar
  • 1 head baby curly endive
  • 100 g baby spinach leaves


Potato rosti with salad

  1. Preheat oven to 170°C. Line a baking tray with non-stick baking paper.
  2. Place potatoes in a tea towel and squeeze out excess moisture. Heat oil in a large frying pan on low-medium.
  3. Spoon heaped tablespoon measures of potato into pan, flatten with a spatula and season to taste. Cook for 2-3 minutes, until underside is golden and crisp, then turn carefully and cook other side for 1-2 minutes. Drain on paper towel.
  4. Place on prepared tray and keep warm in oven while cooking remaining rosti.
  5. Increase pan temperature to high and add bacon. Cook, stirring, for 5 minutes, until golden and crisp. Remove pan from heat and stir in garlic, vinegar and extra oil. Season to taste with black pepper.
  6. Place curly endive and spinach in a large bowl. Pour dressing from pan over and toss well. Top with Rosti and serve.


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