Serves 4
It’s important to wring out the liquid from the grated potatoes before baking otherwise it could result in soggy rosti. Grate the potatoes at the last minute and do not put them in water or the starch will be washed off, and it’s the starch that helps to hold the mixture together. For a crowd, baking the rosti in a tray in the oven is less fuss than frying them in a pan on the stove top.
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Garlic Pepper Seasoning

You will need

canola oil
125 g rashes of streaky bacon, cut into small pieces
1 medium onion, chopped
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
5 medium/large potatoes, peeled
1 T (15 ml) cornflour (maizena)

2 T (30 ml) butter
4 eggs
Ina Paarman’s Garlic Pepper Seasoning

Ina’s Tip

You can also fry the Rosti in a frying pan making small individual cakes.



Spray and line a 36 cm x 25 cm baking tray.
Heat 2 T (30 ml) of oil in the pan, add the bacon pieces and fry over a high heat for 3 – 4 minutes or until crisp. Remove the bacon using a slotted spoon and set aside. Add the onion seasoned with Garlic Pepper Seasoning to the pan and fry for a minute, then cover with a lid. Reduce the heat to low and sweat for 10 minutes until soft and tender.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Coarsely grate the peeled raw potatoes, then wrap grated potato in a clean muslin cloth or tea towel and squeeze to wring out as much water as possible. This prevents the rosti from being soggy.
Tip the dried potato into a mixing bowl, add the cornflour, softened onion and crispy bacon and mix through with a knife. Mix well.
Spread the mixture out onto the baking tray using a fork.
Bake for ± 35 – 40 minutes.
Cut the rosti into 6 pieces using a pizza wheel. Use an egg lifter to carefully lift the rosti rectangles onto warmed plates.


Fry the eggs in butter until done to your liking, and serve one egg per person on top of the hot rosti.