Mary Berry Potato Rösti With Onion

This rösti started as a side but quickly became the main event. I’d originally planned it to go with roast chicken, but once I took that first slice—crisp edges, soft caramelised onions laced through golden shreds of potato—I knew the bird was being upstaged.

That said, the first time I made it, I didn’t squeeze the potatoes properly. It was more hash brown mush than rösti. The second time? I pressed it down like I meant it, got that sizzle going, and boom—crusty, crunchy potato heaven. If you’re after something deeply savoury, satisfying, and surprisingly low-effort, this is your dish. Let me show you how to nail it.

Why This One Works So Well

Rösti is all about texture—crisp outside, soft inside. This version balances it beautifully:

• Coarsely grated potatoes cook evenly and hold their shape.
• Caramelised onions bring a rich, savoury sweetness that plays beautifully with the potato.
• Butter and olive oil combo gives it that golden crust without drying it out.
• Double-cook method (fry, flip, fry again) ensures both sides are properly crisp.

And the best part? It’s just potatoes and onions, elevated by a bit of patience and a hot pan.

Ingredients + Why They Matter

• Olive oil (4 tbsp) – Gives a lovely crispness and depth without overpowering.
• Onions (2 medium) – Sliced thin and caramelised low and slow for that deep, sweet flavour.
• Potatoes (1.35kg Desirée) – Smooth, starchy, and perfect for shredding. Waxy potatoes won’t crisp the same.
• Salt + black pepper – Season generously—this is a humble dish, so every bit of seasoning counts.
• Butter (25g + 15g knob) – For golden edges and a rich, slightly nutty flavour as it cooks.

Making It Yours (Without Ruining It)

• Want more bite? Add fresh thyme or rosemary to the onion as it caramelises.
• Add cheese? Sprinkle a handful of grated Gruyère between the potato layers—melty bliss.
• Gluten-free? Naturally is—just double-check your oil and butter labels.
• Vegan? Swap butter for a plant-based block or a touch more olive oil.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Rösti stuck to the pan	Pan wasn’t non-stick or hot enough	Use a good non-stick pan, heat it properly
Soggy middle	Didn’t squeeze out potato moisture	Ring them out thoroughly in a tea towel
Fell apart when flipping	Not cooked long enough on first side	Give it time—crust must form before flipping
Bland taste	Underseasoned potato mix	Salt and pepper the mix before frying

How to Make Mary Berry’s Potato Rösti with Onion

1. Caramelise the onions – Heat 2 tbsp oil in a 26cm non-stick pan. Add sliced onions and cook over medium heat for 15–20 minutes, stirring now and then, until golden and soft. Set aside.
2. Prep the potatoes – Coarsely grate the potatoes. Wrap half in a clean tea towel and squeeze out as much water as possible. Repeat with the other half. Put all the squeezed potato in a large bowl.
3. Mix it all – Stir in the caramelised onions, season with salt and pepper, and mix well.
4. Cook the rösti – In the same frying pan, heat 1 tbsp oil with 25g butter. Add the potato mixture, pressing it down firmly and evenly with a spatula. Dot the top with the 15g knob of butter. Cook on medium heat for 18–20 minutes until the bottom is golden and crisp.
5. Flip carefully – Place a large plate over the pan and turn the rösti out onto it. Add the last tablespoon of oil to the pan, then slide the rösti back in, cooked side up. Neaten the edges with a knife. Cook for another 10 minutes until golden all over and cooked through.
6. Rest and serve – Let it sit for 2 minutes, then slide onto a plate and cut into 8 wedges. Serve hot.

Tips from My Kitchen

• I always test the crust by gently shaking the pan—if the rösti moves as one, it’s ready to flip.
• If flipping makes you nervous, try cooking in two smaller pans for easier handling.
• You can caramelise the onions ahead of time and keep them in the fridge.
• A little leftover rösti reheats beautifully in a dry pan for breakfast with eggs.

Storage + Reheating

• Fridge – Cools well and keeps for up to 3 days in an airtight container.
• Freezer – Cut into wedges and freeze wrapped tightly for up to 3 months.
• Reheat – Pan-fry over low heat to bring back the crispness. Microwaving will soften it.

Serve it with:

• Fried or poached eggs
• Crispy bacon or smoked salmon
• A simple green salad and sour cream
• Leftover roast chicken or veggie sausages

FREQUENTLY ASKED QUESTIONS

Q: Can I bake this instead of frying?
A: You can try, but it won’t get the same crispness. Frying in a pan gives that classic crust.

Q: What’s the best potato to use?
A: Desirée is ideal—floury enough to crisp, but not so starchy it turns gluey. Maris Piper also works well.

Q: Can I make it ahead?
A: Yes! Cook it, let it cool, then reheat slices in a dry pan or the oven when ready to serve.

Q: Can I add other veg?
A: You can mix in a little grated courgette or parsnip, but squeeze out all the moisture or it’ll go soggy.

Q: What’s the difference between rösti and hash browns?
A: Rösti is usually thicker, made from raw grated potato, and pan-fried whole. Hash browns often use pre-cooked spuds and are shaped into patties.

Try More Recipes:

• Mary Berry​ Roast New Potatoes With Garlic And Rosemary
• Mary Berry Parmentier Potatoes
• Mary Berry Onion Sauce Recipe
• Mary Berry Celeriac and Potato Mash