Leek Rosti

Leek Rosti

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Vicki Butts (lazyme)


A simple potato side dish.


★★★★★ 1 vote

10 Min
35 Min
Stove Top


  • 2 large
    russet potatoes
  • ·
  • ·
    water, to cover potatoes
  • 2 Tbsp
  • 1 c
    chopped leeks, white part only
  • ·
    ground white pepper, to taste

How to Make Leek Rosti


  1. Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium-low and cook until the potatoes are tender.
  2. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater.
  3. In a large non-stick sauté pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Sauté for 2 minutes.
  4. Add the potatoes and mix thoroughly.
  5. Using the back of a wooden spoon or spatula, press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown.
  6. Using a spatula, flip the potato cake over and continue cooking the other side. Add more butter if needed.
  7. Remove from the pan and slice into individual servings.

Printable Recipe Card

About Leek Rosti

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: UK/Ireland

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