No Waste Recipe: Golden Potato Rosti
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No Waste Golden Potato Rosti with Yoghurt & Betroot Relish

Category Financial Health Barometer Food Waste

Food Waste Recipe

No Waste Golden Potato Rosti with Yoghurt & Betroot Relish

Recipe By Courtney Roulston for Rabobank

Prep time: 10 minutes
Cook time: 40 minutes


4 medium washed potatoes (around 800g)

½ teaspoon ground turmeric

Sea salt and pepper to taste

4 tablespoons ghee or extra virgin olive oil

2/3 cup yoghurt to serve

¼ cup coriander sprigs to serve

Beetroot Relish:

1 large beetroot, washed, grated

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 small onion, diced

1 tablespoon ginger, finely chopped

10 curry leaves

Juice and zest of ½ lemon


Step 1. Place a clean tea towel onto a tray and grate the potatoes onto the towel. Over a bowl squeeze the grated potato into a ball to remove as much liquid as possible (the potato liquid can be used in your next stock or soup). 

Step 2. Place the grated potato into a bowl and mix through the turmeric, sea salt and 2 tablespoons of ghee. 

Step 3. Heat 1 tablespoon of ghee in a heavy based fry pan over a medium heat. Add the potato to the pan and use a spatula to gently shape the rosti into an even circle around 2cm in thickness- making sure not to press down to firmly on the rosti as you want some air in between the potato for it to cook through. Leave on a gentle heat for 15-20 minutes or until the bottom is golden and crispy. Carefully flip over and cook for  further 10-15 minutes, or until golden all over and tender on the inside.

Step 4. Meanwhile to make the relish, heat the remaining ghee in a small frying pan over a medium heat. Add the mustard and cumin seeds and leave to cook for 30 seconds. Add in the onion and cook for 4 minutes, or until starting to go slightly brown. Mix in the ginger and curry leaves and simmer for 30 seconds before adding in the grated beetroot. Cook for 1 minute, then remove the pan from the heat and mix through the lemon zest and juice. 

Step 5. To serve, place the rosi onto a platter and cut into thick wedges. Dollop over the yoghurt and beetroot relish. Scatter with coriander sprigs before serving. 

↩ 2021 Food & Farming Report Findings

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