Potato Rosti



  • 2 pounds potatoes, peeled
  • 1 tsp dried oregano,
  • 1/2 tsp salt,
  • 1/2 tsp pepper,
  • 2 tsp lard, divided.



  1. Shred the potatoes on the large holes of a box grater. Rince them then place in a clean tea towel and squeeze to remove most of water.
  2. Transfer to a large bowl and add oregano, salt and pepper. Mix well to combine.
  3. In a large skillet heat 1 tsp of lard over medium low heat. Add the potatoes and spread evenly in the skillet, gently pat down and cook for 20 minutes or until golden brown on the bottom.
  4. Cover skillet with a large inverted plate and then turn the pan over to transfer the rosti onto the plate. Add the remaining lard to the skillet and slide the rost back, cooked side up.
  5. Cook for another 20 minutes, until golden brown on the bottom.
  6. Cut into wedges to serve.