Vermicelli and chive rostis recipe

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 299 calories / serving
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162802 vermicelli and chive rostis HERO

Pre-heat the oven to 200°C.

Boil the potato halves in salted water for 4-5 minutes, then drain and allow to cool until they are cool enough to handle. Grate into a large mixing bowl.

Blanch the vermicelli for 1-2 minutes until soft, then drain and mix with the potato. Add seasoning, cornflour and the chives and mix well.

Heat a non-stick frying pan over a medium-high heat until hot then add some of the clarified butter. Place a 7cm metal ring in the middle of the frying pan and spoon a couple of tablespoons of the rosti mixture into it, pressing down well to even it out and promote a crust on the bottom. Cook over a reduced heat for a few minutes, then flip and cook for a further minute.

Arrange on a lined baking tray and continue to make rostis using up the mixture in the same fashion and arranging on a baking tray when done. Bake in the oven for 5-7 minutes until golden brown. Remove and arrange stacked on nonstick baking paper, then serve.


To make clarified butter, simply melt butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.

  • Ingredients

  • 1 large Maris Piper potatoes, peeled and cut in half
  • 1tbsp cornflour
  • 2tbsp chives, finely chopped
  • 150g (rice) vermicelli noodles
  • 100ml butter
  • Energy 1240kj 299kcal 15%
  • Fat 22g 31%
  • Saturates 12g 62%
  • Sugars 1g 1%
  • Salt trace 0%

of the reference intake
Carbohydrate 23.8g Protein 2g Fibre 0.8g


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