To prepare rosti, first put the potatoes in a pot with plenty of cold water, bring to a boil, and cook for about 10-15 ...

This parsnip rosti is crunchy outside and soft inside – it's even better a tiny bit burnt. Alongside a roast dinner or a wintry stew, parsnips make a nice alternative to potatoes. Put all the ...

Homemade crunchy rosti is wonderful. Here, I’ve given it the Indian touch, spicing the half-potato, half-kumara mix with a little curry powder. Make sure you squeeze the starchy liquid from the ...

Jo Elwin cooks a meal where less is more ... out as much liquid as you can (the more the better to prevent soggy rosti). Place the squeezed kumara in another bowl and mix through a little pepper.

Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan ...