Jamie Oliver Rosti Potatoes

Here’s the thing about crispy potato rosti: when they hit just right—when the outside crunches like a chip and the inside gives way to something warm and yielding—it’s hard to stop eating them. These Jamie Oliver rosti potatoes? They do that. I made them on a slow, rainy afternoon, no plans in sight, and they tasted like the kind of thing you make for no one but yourself… then immediately regret not sharing. Inspired by Jamie Oliver, obviously.

Ingredients Needed

For the base:

• 2 large potatoes
• around 400g each if we’re being specific Half a red onion, just enough bite
• 1 garlic clove, smashed and breathing
• 1 and a half teaspoons cumin seeds
• 3 tablespoons of veg oil, but have more close by

For the fiery pink topping:

• 2 beets, raw and scrubbed (about 150g each)
• 2 spoonfuls of creamy horseradish, jarred is fine

How To Make Jamie Oliver Rosti Potatoes

1. Start by grating the potatoes. You’ll probably get annoyed halfway through. Push on. The key? Once grated, squeeze the life out of them. Seriously. If your forearms aren’t sore, you haven’t gone far enough. Water = soggy. No one wants soggy.
2. Now the onion—slice it thin, almost shaved. Garlic next. Crush it like it said something rude. Keep that beetroot for later. It’s not part of this chaos yet.
3. Toast the cumin seeds in a dry pan. Don’t walk away. I’ve burnt more spices than I care to admit. One minute they’re just sitting there, the next—smoke and regret. Once they’re warm and aromatic, mix them with the grated potato, onion, and garlic. Salt. Pepper. Use your hands. Get messy.
4. Now comes the forming. Four patties. Flattened but not too thin—unless you want them brittle. Even-ish. Not perfect. We’re not on TV.
5. Heat oil in a frying pan. Medium-low. Don’t rush this. Drop the patties in and let them do their thing. Ten minutes per side, but listen to them. Sizzling means they’re working. Flip gently. You’ll know when they’re ready—they’ll smell incredible and resist the spatula just a bit.
6. Meanwhile, in a bowl: beetroot (grated, ruby-stained fingers inevitable) plus horseradish. Stir. Taste it. It should feel like a slap and a hug at once.
7. Serve the rostis hot, with a heap of that beet mix on top. It’ll bleed pink across the crispy golden edges. Looks messy. Tastes better.

Why I Love This Recipe

Because the first time I did, I ate them straight from the pan with my fingers. I didn’t mean to. It just happened. My partner came home, asked what smelled amazing, and I said “Nothing.” They’re that good. Cumin hits like warmth from underneath, and that beet-horseradish combo? Wild. Perfectly wild.

Recipe Tips

• Dry the potatoes like they owe you rent. No mercy.
• Use a heavy pan. Lighter ones betray you.
• Horseradish is not optional. Trust me. If the rostis fall apart, just call it a hash and move on.
• Leftovers, Smash them into a breakfast burrito with fried eggs.

How To Store Rosti Potatoes

• Room temp: Just while you’re eating. After that, fridge.
• Fridge: Airtight container. Three days max. They lose their bite fast.
• Freezer: Spread out on a tray first. Don’t skip this or they’ll cling to each other like frightened kids. Once frozen solid, bag them. Two months, easy.
• Reheating: Oven at 175C. Ten minutes, maybe fifteen. Foil if you’re feeling generous. Microwave, Sure. Damp paper towel. One minute, then check. Skillet is best. Bit of oil, medium heat. Crisp them back to life.

Let’s Answer a Few Questions

Can I just bake them?
Yeah, absolutely. Oven at 200C. Flip halfway. Expect a drier crunch, but still solid.

Can i make in the air fryer?
Yep. 182C. Around 12 minutes. Flip ‘em. Smells like heaven.

What kind of potatoes?
Go starchy. Russets or Idahos. Anything too waxy and you’ll be chasing your tail.

Can I prep the mix ahead?
For sure. Shape them, chill them. Next day? Straight to the pan.

They keep falling apart. Why?
Too wet. Not firm enough. Try again. They’re worth it.

When Are They Done?
When you can’t wait anymore and they fight the fork just a little on the outside.

Nutrition Facts (per serving)

• Calories: 220
• Carbs: 29.6g
• Protein: 4.4g
• Fat: 10.3g
• Sugar: 7.1g
• Fibre: 4.4g Salt: 0.6g

Try More Recipe:

• Jamie Oliver Dauphinoise Potatoes
• Jamie Oliver Sweet Potato Mash
• Jamie Oliver Potato And Leek Gratin