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potato rösti

Potato Rösti with Apple Sauce

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 Rösti

My grandma, Omi, always made potato Rösti for us at home. At lunchtime she would prepare a light soup first, usually veggies and some pearl barley, followed by absolutely spectacular potato Rösti with homemade apple sauce. We call them Kartoffelpuffer. I just adore this recipe and if you are looking for something that everyone will eat and is easy to prepare, I would definitely give this Thermomix recipe a try. I use my Thermi Servebowls to keep the Rösti warm in one bowl and the apple sauce warm in a second bowl so that I don't have to rush around getting them all fried quickly. 

If you prefer them savoury you could also serve them up with some beetroot salad or smoked salmon and cream cheese. 


Potato Rösti

  • 500 g Maris Piper potatoes peeled & quartered
  • 1 onion quartered
  • 2 large eggs
  • 50 g porridge oats
  • 75 g plain flour
  • 1 tsp salt
  • 200 g vegetable oil for frying

Apple Sauce

  • 4 Bramley apples peeled & quartered
  • 100 g apricot jam
  • 100 g caster sugar
  • 1/2 lemon juice only


  1. For the Rösti, place the potatoes, onion, eggs, porridge oats, plain flour and salt in the mixing bowl. Chop 7 Sec. / Speed 5. Fill the mixture into a bowl and set aside. 

  2. Clean the mixing bowl. Place the apples in the mixing bowl and chop 2 Sec. / Speed 5. Add the apricot jam, caster sugar and lemon juice and cook 10 Min. / 100C / Speed 1

  3. Meanwhile, heat the oil in a frying pan to medium. Place two tablespoons of the mixture per Rösti in the hot oil and fry gently on a medium heat until brown, flip over and fry until the other side is brown as well. Place the finished Rösti in a Servebowl lined with some kitchen towel and keep warm. Repeat with the remaining Rösti batter. 

  4. If you prefer your apple sauce smooth, blitz 20 Sec. / Speed 7. Fill the apple sauce in another Servebowl and keep warm until all potato Rösti are cooked. Serve hot straight away. These also make a great lunch the next day. You can serve them cold as well. 

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1 Comment

  1. Catherine LM on February 22, 2019 at 11:16 pm

    I just made these this morning as a Saturday Brunch with bacon & they were delicious! I used also your Apricot Jam recipe from the 2019 Calendar (Best Apricot Jam EVER!)
    Thank you for continuously inspiring me to cook!
    I took a photo i’ll Upload on your FB Page 🙂

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