Potato and leek rosti

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» Potato and leek rosti

A simple way to cook potatoes - combined with the herby oat crumb, this makes for a tasty savoury lunch.


  • 1 medium to large potato (leave the skin on as it’s got tonnes of nutrients in it! Just wash under warm water for a minute)
  • 4 tbsps leek stem, shredded and chopped finely. 
  • 2 tsps margarine
  • 1 clove garlic, crushed
  • 1-2 tbsps herb oat crumb

Ingredients for oat crumb

  • 200g oats – use gluten-free oats if necessary
  • 3.5 tbsps nutritional yeast
  • 2 tbsps oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ¾ mug of fresh herbs (e.g. parsley, basil, coriander – whatever you have!) or 1.5 tbsps dried herbs (e.g. oregano, thyme, marjoram)


  • Boil the potato in water for about 5 minutes it starts to become tender. You should only be able to push a fork in about 1-2 cm, no more.
  • Remove the potato from boiling water and rinse under cold water so that it is cool enough to hold.
  • Using a grater, grate the potato into a bowl.
  • Shred the leek stem and chop into fine pieces. Add to the bowl of grated potato. Mix with your hands to combine well.
  • To make the herb oat crumb, combine all the ingredients in a blender and mix until a crumbly consistency is formed.
  • Add the herb crumb to the potato and leek mix, and with your hands, mix to combine.  You should now be able to form balls of this rosti mix.
  • Melt margarine in a frying pan, over medium heat.
  • Form a ball of the rosti mix in your hand, about the size of a tennis ball. Add the ball to the pan with the margarine and with a spatula, push down on the ball to flatten it to about 1.5cm in height. Repeat until all the rosti mix is used.
  • Fry the rosti until it is golden on one side and you can flip it to fry the other side.
  • Once both sides are golden and cooked through, remove from the pan and serve. We topped ours with watercress, vegan mayo and some pickled red onions. Delicious!

Recipe credit to Sustainable Kitchen

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