Potato and Sage Rosti Side
Potato and Sage Rosti Side



  • 3 white potatoes (about 400g) coarsely grated
  • 1 beaten egg
  • 1 tsp flour
  • ¼ tsp baking powder
  • ½ onion, finely chopped
  • 6 sage leaves, 4 left whole, 2 finely chopped
  • 3 tbsp veg oil, for frying
  • Squeeze the excess water out of the potatoes, then tip into a bowl and mix with the egg, baking powder, flour, onion, and chopped sage. Season well, then spoon the mixture into a hot pan with 2 tbsp of oil to make 4 rosti cakes, flattening them with the back of a spoon to shape into discs. Cook for 5 mins on each side and then drain on kitchen paper.
  • Add 1 tbsp of oil to the frying pan, and fry the sage leaves for 20 seconds - you want them crisp, but still green. Drain on kitchen paper, and serve on top of your rostis. They make delicious sides, and work brilliantly as a brunch dish, too!
15 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box