1 King Edward potato, peeled, grated

2 tbsp olive oil

2 tbsp chopped fresh rosemary

salt and freshly ground black pepper

55g/2oz  lactose/dairy free butter

Serves - 4


Place the grated potato into a clean tea towel and wring well to get rid of excess moisture.

Heat the oil in a frying pan over a medium heat. Add the grated potato and chopped rosemary and season, to taste, with salt and freshly ground black pepper. Press down with a wooden spoon to make a cake shape.

Fry the rösti for 3-4 minutes, or until crisp and golden-brown, then dot the top with the lactose free butter.

Turn the rösti over and fry for a further 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside to drain on kitchen paper.

To serve, cut the rosemary potato rösti into wedges and place them onto a serving plate.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Rosemary potato rosti