Mary Berry’s Potato Rosti With Onion Recipe [GUIDE]

Mary Berry’s Potato Rosti with Onion is a classic take on the beloved Swiss dish, Rösti, which typically consists of grated potatoes, fried until golden and crisp. Berry’s version adds a layer of flavor and texture with the inclusion of onions, elevating the simple potato dish into something more savory and aromatic. While traditional Rösti is often served as a side dish, Mary’s Potato Rosti can easily stand on its own as a hearty breakfast, a brunch item, or a versatile side to complement any main course, particularly meats or fish.

The beauty of this recipe lies in its simplicity: with just a handful of ingredients and minimal effort, you can create a dish that’s crispy on the outside, soft and fluffy on the inside, with an irresistible caramelized onion taste blending through the potatoes. The onions bring both sweetness and savory depth, making it the ideal combination for someone who loves comforting, flavorful food that is both rustic and sophisticated.

Mary Berry’s Potato Rosti With Onion Recipe

Ingredients Needed

To make Mary Berry’s Potato Rosti with Onion, you’ll need the following ingredients:

• Potatoes (4-5 medium-sized, starchy) – The key to a good rosti is using the right potatoes. Starchy potatoes, like Maris Piper or Russet potatoes, are ideal as they release just enough starch to hold the rosti together while still allowing it to crisp up beautifully.
• Onion (1 large, finely sliced) – The onions are an essential part of this recipe, giving the rosti both a touch of sweetness and savory depth. Finely slicing them ensures that they soften and caramelize evenly, melding into the potatoes.
• Butter (2 tbsp) – For frying, butter adds a rich, golden flavor to the rosti. You can also use oil, but butter is preferred for its depth and slight nuttiness when browned.
• Olive oil (2 tbsp) – A bit of oil ensures the butter doesn’t burn and allows for a more even frying temperature.
• Salt and pepper (to taste) – Seasoning the potatoes and onions is vital for balancing the flavors and enhancing the natural sweetness of the onions.
• Fresh herbs (optional, e.g., parsley or thyme) – A sprinkle of fresh herbs at the end can brighten the dish and add a burst of color. You could also try adding herbs like rosemary or chives if you prefer.
• Egg (optional, 1 large) – Some recipes for rosti add an egg to bind everything together more securely, though Mary Berry’s version can be made without it if you prefer a lighter, crispier texture.

Equipment Needed

To prepare this delicious dish, you’ll need the following equipment:

• Large frying pan or skillet (preferably non-stick) – A large pan ensures the potatoes have enough room to cook evenly. Non-stick is ideal, as it helps prevent the rosti from sticking and breaking apart.
• Grater – You’ll need this to grate the potatoes. A box grater or a food processor with a grating attachment works well for quickly grating the potatoes into thin, even strands.
• Sharp knife – For finely slicing the onion, a sharp knife ensures clean cuts and helps prevent tears.
• Spatula or wooden spoon – Used for gently flipping and pressing the rosti while it cooks. A spatula with a flat edge can also help with lifting and turning the rosti.
• Clean tea towel or cheesecloth – To remove excess moisture from the grated potatoes, which is important for achieving a crispy texture.
• Paper towels – Used to drain excess oil after cooking, ensuring the rosti is perfectly crispy without being greasy.

Instructions To Make Mary Berry’s Potato Rosti With Onion

1. Prepare the Potatoes: Begin by peeling and grating the potatoes into thin strips using a grater. Once grated, transfer them into a clean tea towel or cheesecloth. Twist and squeeze the cloth to remove as much moisture as possible. This step is crucial because the less moisture in the potatoes, the crispier your rosti will be.
2. Cook the Onion: In a large frying pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the finely sliced onions and sauté them gently until they soften and begin to caramelize. This should take about 5-7 minutes. The onions should turn golden brown and become sweetly fragrant, but not burnt. Once done, remove them from the pan and set them aside.
3. Cook the Potatoes: In the same pan, add another tablespoon of butter and oil if necessary. Add the grated potatoes to the pan, pressing them down firmly with a spatula to form a compact disk. Season with salt and pepper to taste. Allow the potatoes to cook over low-medium heat for about 10-12 minutes. Do not stir them; let them cook undisturbed so that a crispy crust forms on the bottom.
4. Flip the Rosti: Once the bottom of the rosti is golden brown and crispy, it’s time to flip it. Carefully slide a large spatula under the rosti, and with a quick motion, flip it onto a large plate or lid. Then, slide it back into the pan to cook the other side. Be gentle to ensure the rosti doesn’t fall apart. Cook for another 10 minutes or until both sides are golden brown.
5. Add the Onions: Before serving, gently stir the caramelized onions into the cooked rosti or sprinkle them on top. Some prefer mixing the onions throughout the rosti, while others like the onions as a topping for extra visual appeal.
6. Serve: Once the rosti is golden and crispy on both sides and the onions are perfectly incorporated, slide it onto a serving platter. Garnish with fresh herbs if desired, and serve immediately while hot and crispy.

Tips And Tricks

• Dry the Potatoes Thoroughly: The more moisture you can squeeze out of the grated potatoes, the crispier the rosti will be. It’s the key to achieving that perfect golden crust!
• Use a Cast Iron Skillet: If you have one, a cast iron skillet is perfect for getting a great sear on the rosti. It retains heat exceptionally well and helps maintain an even temperature.
• Don’t Rush the Cooking: Patience is key! Cooking the rosti slowly over medium heat allows it to crisp up perfectly without burning. Avoid cranking the heat too high, or it might burn before the inside is cooked through.
• Make It Ahead of Time: Rosti can be made ahead and reheated in the oven or pan to maintain its crispiness. If you’re entertaining, make the rosti in advance, then reheat in the pan for a couple of minutes per side.
• Add Cheese or Other Veggies: For a more decadent version, you could sprinkle some grated cheese (like Gruyère or cheddar) into the rosti while it cooks, or even mix in other vegetables like grated carrots or zucchini for added flavor and texture.

Mary Berry’s Potato Rosti with Onion is a charming dish that elevates the humble potato into something sophisticated and delightful. The balance of crispy potatoes and sweet, caramelized onions makes it an irresistible treat for any meal. With its simple ingredients and straightforward method, it’s a dish that both novice cooks and seasoned chefs can easily master. Whether you’re serving it as a comforting side, a hearty brunch, or as a quick and satisfying dinner, this recipe is sure to please anyone who loves flavorful, rustic food.

Easy Recipe Variations For Mary Berry’s Potato Rosti With Onion

Mary Berry’s classic potato rosti with onion is a simple yet delicious dish that lends itself well to a variety of creative adaptations. The crispy, golden exterior with a soft, creamy interior is irresistible on its own, but there are several ways you can modify the recipe to suit your taste preferences or dietary needs. Here are a few easy variations you can try:

1. Cheese Lovers’ Rosti

   Adding cheese to the potato mixture is a game changer. A bit of grated cheese such as cheddar, gruyère, or parmesan can be mixed into the grated potatoes. The cheese melts as the rosti cooks, creating a gooey, savory center that balances perfectly with the crispy crust. For an extra depth of flavor, you could sprinkle a small amount of cheese over the rosti once it’s cooking, allowing it to melt and form a golden top.

2. Herbed Rosti

   Fresh herbs can transform the flavor profile of the rosti. Try adding finely chopped parsley, thyme, rosemary, or chives to the grated potatoes and onion mixture. The herbs provide an aromatic lift, making the dish more vibrant and fragrant. You could even experiment with dill for a slightly different taste-perfect if you plan to serve the rosti with fish.

3. Sweet Potato Rosti

   For a twist on the traditional potato version, consider swapping in sweet potatoes. Sweet potatoes bring a subtle sweetness and vibrant color to the rosti. The cooking process remains largely the same, but sweet potatoes may cook a bit faster, so keep an eye on them. They’re also a great option for those looking for a lower glycemic index or those following a paleo diet.

4. Bacon and Caramelized Onion Rosti

   For a heartier version, try adding cooked and crumbled bacon into the rosti mix, along with caramelized onions instead of raw ones. The rich flavor of the bacon pairs beautifully with the sweetness of the caramelized onions. This version makes an excellent breakfast or brunch dish that will surely impress your guests.

5. Spicy Rosti

   If you love a bit of heat, you can add finely chopped chili peppers or a pinch of cayenne pepper to the rosti mix. The spice can add an exciting kick, elevating the flavor and balancing the natural sweetness of the potatoes. For an added twist, serve with a cooling yogurt dip or a dollop of sour cream to mellow the heat.

6. Vegan Rosti

   For a vegan version, simply skip the butter and opt for olive oil or a dairy-free margarine for frying. You can also play around with the binding ingredients, such as adding a flaxseed meal mixture or chickpea flour to help the rosti hold together. The result is just as crispy and satisfying as the original but without any animal-based ingredients.

7. Mushroom and Spinach Rosti

   For a more nutritious, savory variation, add sautéed mushrooms and spinach to the mix. The earthy flavors of the mushrooms combined with the iron-rich spinach create a more complex and wholesome rosti. It’s a great option if you want to add some extra veggies to your meal without compromising on flavor.

Each of these variations can be made by incorporating ingredients right into the basic rosti mix before cooking, or you can opt to top the cooked rosti with your additions for a more refined presentation. No matter how you tweak the recipe, Mary Berry’s potato rosti with onion is a versatile dish that welcomes experimentation.

Storing Leftovers

Mary Berry’s potato rosti with onion, like many potato-based dishes, can be stored and enjoyed again later, making it a perfect dish to prepare in advance or to have as leftovers. However, it’s important to store it properly to maintain its flavor and texture.

1. Refrigeration: If you have leftover rosti, the best way to store it is by wrapping it tightly in plastic wrap or placing it in an airtight container. It should be refrigerated as soon as it has cooled to room temperature. Stored this way, your rosti will last for up to 3 days in the fridge. Be sure to avoid leaving it out for too long, as potatoes can spoil quickly at room temperature.
2. Freezing: For longer-term storage, you can freeze the rosti. First, allow it to cool completely, then place it on a baking tray in a single layer. Freeze for a couple of hours to firm it up, then transfer it to a freezer-safe bag or container. This method will help the rosti maintain its shape and prevent it from sticking together. Frozen rosti can be kept for up to 2-3 months. When you’re ready to eat, reheat it in the oven or a frying pan for best results. Avoid microwaving if you want to maintain the crispness, as the microwave tends to make it soggy.
3. Reheating: When reheating rosti, the key is to restore that crispy exterior. The best way to do this is by reheating it in a hot, lightly oiled frying pan or in the oven. If using the oven, preheat it to around 180°C (350°F), and place the rosti on a baking sheet, flipping it halfway through to ensure even crispiness. If using a frying pan, heat it on medium heat for a few minutes on each side until heated through and crispy.
4. Avoid Over-Cooling: If you’re making rosti in advance and plan to serve it cold, be mindful of the texture. Although it can be enjoyed at room temperature, cold rosti loses some of its signature crunch. If you prefer it to be served chilled or as part of a salad, consider cutting it into small pieces, which might maintain its texture better.

What To Eat With Mary Berry’s Potato Rosti With Onion?

Mary Berry’s potato rosti with onion is an incredibly versatile dish that pairs wonderfully with a wide array of accompaniments. Here are some of the best options to serve alongside or atop your rosti:

1. Eggs: The combination of crispy rosti and a runny egg is a classic pairing. You can serve the rosti with a poached egg, a fried egg with a soft yolk, or even scrambled eggs for a more substantial breakfast or brunch. The creamy yolk contrasts beautifully with the crispy potatoes and enhances the flavor profile.
2. Grilled Meats: For a heartier meal, pair your rosti with grilled meats. Chicken, steak, or lamb chops complement the earthy flavors of the potatoes, and the crispy rosti provides a perfect counterpoint to the tenderness of the meat. Add a fresh green salad on the side for a well-balanced meal.
3. Smoked Salmon: Another elegant pairing is smoked salmon, which brings a rich, savory flavor to the dish. The saltiness of the salmon balances well with the sweetness of the potatoes, making it an excellent option for a light lunch or brunch. A dollop of sour cream or a squeeze of lemon juice enhances the flavors further.
4. Sautéed Greens: Pairing the rosti with sautéed vegetables such as spinach, kale, or broccoli adds a burst of color and nutrition to the meal. The slight bitterness of the greens balances the richness of the potatoes, making it a perfect side dish to a hearty main or a standalone vegetarian meal.
5. Chutney or Relish: For a burst of flavor, serve your rosti with a tangy chutney or relish. Mango chutney or tomato relish can complement the sweetness of the onions in the rosti and add a spicy kick. This is especially good if you’ve made a savory or spicy variation of the rosti.
6. Avocado and Salsa: If you’re looking for a fresh, light side, mashed avocado with a sprinkle of chili flakes and fresh salsa works wonders. The creaminess of the avocado and the zingy salsa add a delightful contrast to the crispy rosti, perfect for a healthy brunch option.
7. Salad: A fresh green salad with a tangy vinaigrette dressing is a fantastic option to pair with rosti. The freshness of the salad provides a crisp, refreshing contrast to the warm, comforting rosti. You can also add some nuts or cheese, like feta or goat cheese, to elevate the salad’s flavor.

Conclusion

Mary Berry’s potato rosti with onion is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you opt for the traditional version or experiment with different ingredients and seasonings, it’s a meal that offers plenty of room for creativity. Its crispy exterior and soft interior are a joy to bite into, making it a favorite at breakfast, brunch, or as a side dish for dinner.

With simple variations, such as adding cheese, herbs, or even bacon, you can easily customize the dish to suit your taste. When storing leftovers, make sure to keep them properly to maintain their texture and flavor. Reheating the rosti to restore its crispiness is key to keeping it delicious. Finally, the dish pairs wonderfully with a variety of accompaniments, from eggs and smoked salmon to fresh greens and chutneys.

No matter how you choose to serve it, Mary Berry’s potato rosti with onion is a dish that is bound to impress and satisfy. So, next time you’re craving something comforting and flavorful, give this classic recipe a try-or explore the endless possibilities it offers!

FAQs

What Ingredients Are Required For Mary Berry’s Potato Rosti With Onion?

To make Mary Berry’s potato rosti with onion, you’ll need the following ingredients: 4 large potatoes (peeled), 1 medium onion (finely chopped), 2 tbsp plain flour, 1 egg (beaten), salt and pepper to taste, and 3 tbsp of butter or oil for frying. Optional ingredients include fresh herbs like parsley or thyme for added flavor.

How Do You Make Mary Berry’s Potato Rosti With Onion?

To make the rosti, start by grating the peeled potatoes using a coarse grater. Place the grated potatoes in a clean tea towel and squeeze out the excess moisture. In a bowl, combine the grated potatoes, finely chopped onion, flour, and beaten egg. Season with salt and pepper. Heat a non-stick frying pan with some butter or oil, and spoon the mixture into the pan, pressing it down gently. Cook over medium heat for 5-6 minutes on each side, or until golden brown and crisp. Serve immediately.

Can You Make Mary Berry’s Potato Rosti With Onion Ahead Of Time?

Yes, you can make Mary Berry’s potato rosti with onion ahead of time. Prepare the rosti mixture as directed, then cover and refrigerate it for up to 2 hours before frying. If you’re looking to store them for longer, you can fry the rosti and store them in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in a pan or in the oven for a few minutes until heated through and crisp.