Potato rösti cakes with sage leaves

These pan-fried, golden potato patties with onion and sage make a delicious side dish for two

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 366
  • fat 20g
  • saturates 3g
  • carbs 37g
  • sugars 2g
  • fibre 4g
  • protein 8g
  • salt 0.3g


  • 2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
  • 1 medium egg, beaten
  • 1 tsp plain flour
  • ¼ tsp baking powder
  • ½ small onion, finely chopped
  • 6 sage leaves, 2 finely chopped, 4 whole
  • 3 tbsp sunflower or vegetable oil, for frying


Get ahead

You can cook the röstis up to 8 hours in advance, then warm them through in the oven at 160C/140C fan/gas 3 before serving. If you have roasted meat in the oven, the ideal moment to do this is when the meat is resting.


  1. Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).

  2. When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

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