Potato Rosti Cakes Recipe with Parsnip

Parsnip rosti cakes

  • serves 6
  • Easy

These deliciously crispy potato, onion and parsnip rostis make a delicious side dish to any roast or even a veggie main. So moreish you'll need to make extra!



  • potatoes 500g, peeled and grated
  • parsnips 500g, peeled and grated
  • onion 1 large, grated
  • thyme chopped to make 2 tsp
  • butter 75g, plus extra for frying


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Put the grated potato in a clean tea towel and squeeze to remove any excess moisture. Tip into a bowl with the parsnip, onion, thyme and melted butter. Season really well and mix. Divide into 6 and form into cakes.

  • Step 2

    Heat a little butter in a large non-stick frying pan until it foams then cook each rosti for 3-4 minutes each side until golden brown and crisp (you will probably need to do this in two batches). Put on a baking tray and finish cooking in the oven for 8-10 minutes or until tender when pierced with a knife.

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Nutritional Information

  • Kcals 252
  • Fat 14.9g
  • Saturates 8.7g
  • Carbs 27.6g
  • Fibre 5.4g
  • Protein 3.8g
  • Salt 0.3g