Potatoes Rosti

A great side dish with prime rib, or as a brunch potato.


  • 1 pound red potatoes
  • 1 clove garlic, finely chopped
  • 1⁄2 teaspoon sea salt
  • 2 tablespoons olive oil
  • italian parsley leaves, for garnish
  • 1 large egg, beaten


  • Grate the potatoes coarsely, or grate in food processor, then rinse lightly under running water. Squeeze water out in colander as dry as possible, then place in a bowl.
  • Stir in the egg, garlic and salt, and form into rounds about 3 inches in diameter.
  • Heat the butter and olive oil in a large skillet.
  • Fry the potato rounds, in batches, over medium heat for 6 minutes on each side, until golden brown.
  • Drain on paper towels and serve garnished with parsley.