Sous vide potato rösti

  • Side
  • medium
  • 8
  • 4 hours 30 minutes
Not yet rated

Will Holland’s sous vide potato rösti is the perfect accompaniment for meat-based main courses but is also delicious when simply topped with a fried egg and served for lunch.

First published in 2015
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Sous vide potato rösti


  • Chamber sealer
  • Water bath
  • Vacuum bags


Preheat a water bath to 80°C
Place the grated potato in a mixing bowl and season heavily with salt. Mix well, then transfer to a colander and leave to drain for 15 minutes. Place the potato in a clean, dry tea towel and wring out as much of the starchy potato water as possible
Place the potato in a mixing bowl. Melt the duck fat in a small saucepan, pour over the potato and mix well
  • 120g of duck fat, plus extra for pan-frying
Transfer the mixture to a large vacuum bag, seal in a chamber sealer and cook in the water bath for 4 hours
Allow the rösti to completely cool before removing from the vacuum bag and cutting into your preferred shapes
To finish, pan fry the rösti in a little duck fat until crisp and golden
First published in 2015

Will Holland's career path was set at age fourteen, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.

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