Gordon Ramsay’s potato rosti is grated waxy potato mixed with soft leeks and Gruyère, fried in butter until golden and crisp on both sides. It takes about 35 minutes.
This is his Leek and Gruyère Rosti from Ultimate Cookery Course, which he also cooks on YouTube. Gordon calls it an Alpine dish and a cheesy European take on bubble and squeak, built to use up leftover potato. The leek and Gruyère are what lift it above a plain rosti.
The trick is to parboil the potatoes first, then grate and pat them dry, so the rosti crisps instead of steaming. Cook it gently in oil and butter for a full 10 minutes a side, without prodding it. That long, undisturbed fry is what sets the golden crust.
Gordon Ramsay Potato Rosti
Course: Side Dish, BrunchCuisine: Swiss, BritishDifficulty: Easy2
15
minutes20
minutes350
kcal35
minutesGordon Ramsay’s potato rosti from Ultimate Cookery Course, flavoured with leek and Gruyère. Parboiled potato grated and fried in oil and butter until golden and crisp on both sides. His cheesy Alpine take on bubble and squeak.
Ingredients
500g waxy potatoes, such as Maris Piper or Charlotte
3 tbsp olive oil
About 40g butter
1 leek, trimmed and finely shredded
60g Gruyère cheese, grated
Sea salt and freshly ground black pepper
Directions
- Parboil: Parboil the potatoes in salted water for about 10 minutes, until turning tender but not soft, then drain well and leave to cool.
- Soften the leek: Heat a little oil and a knob of butter, then sauté the shredded leek for 3 to 4 minutes until soft but not coloured, and season.
- Grate: Peel the cooled potatoes and coarsely grate the flesh, then pat dry with a clean tea towel.
- Mix: Gently fold the grated potato, leek and Gruyère together, then season well.
- First side: Heat oil and butter in a frying pan, add the mixture and shape into an even layer, then cook over medium heat for 10 minutes until golden underneath.
- Flip and finish: Invert onto a plate, add a little more oil and butter, slide it back browned-side up, and cook another 10 minutes until golden and cooked through.
FAQs
What is a rosti?
A rosti is a Swiss potato cake, grated potato fried until golden and crisp on both sides. Gordon’s version mixes in soft leeks and Gruyère, which he describes as a cheesy European take on bubble and squeak.
It sits somewhere between a hash brown and his twice-baked bubble and squeak, crisp outside and soft within. Traditionally it uses up leftover potato, which is why he parboils and cools it first.
What potatoes are best for rosti?
Use waxy potatoes like Maris Piper or Charlotte, since they hold their shape and grate into firm strands. A floury potato falls apart and turns the rosti mushy.
Gordon parboils them first, then cools and grates them, which firms them up further. Pat the grated potato dry too, because wet potato steams rather than crisps.
How do you get a rosti crisp and not soggy?
It comes down to dry potato and patience. Pat the grated potato dry, use a hot pan with both oil and butter, then leave the rosti alone so a crust can form.
Resist turning it early. Gordon gives each side a full 10 minutes over medium heat, so the outside crisps deeply before he flips it.
Can you make a plain potato rosti without the leek and cheese?
Yes, and Gordon has a classic version too. For that, grate raw waxy potato into thin strands, squeeze it dry in a cloth, then mix with clarified butter and fry in metal rings.
Clarified butter is the secret there, since it lets the rosti fry hot without burning. So skip the leek and Gruyère and you have a plain, restaurant-style potato rosti.
Can you make rosti ahead?
You can, and the potato part suits it. Parboil or even fully cook the potatoes the day before, then chill them overnight, which actually makes them grate and crisp better.
You can also shape the mixture into patties and rest them in the fridge before frying. Fry them fresh though, since a rosti loses its crispness once it has cooled.
What do you serve with potato rosti?
Gordon serves it as a light supper with a green salad, or moulds it into patties to go beside a roast chicken or grilled chops. In his video he tops the rosti with a fried egg for a bigger plate.
It also works at brunch as a richer alternative to fried potatoes. The leek and Gruyère make it rich, so something sharp like a salad or grilled tomatoes balances it.
