MUNCH RATING: 5/5
I’ve never had much luck making rosti potatoes in a pan, as they never go as crispy as I’d like them to be, so they’re not overly satisfying. But these oven baked ones go really crispy on the outside whilst being soft and fluffy on the inside and they are just so good! This is how good they are: Steve doesn’t really like potatoes and he ate 6, which is the same amount as me and I LOVE potatoes!
They do require a fair bit of effort to prepare and 1 hour to cook in the oven, but they really are worth it.
1 small onion might not seem like enough, but you don’t need too much as you don’t want the onion flavour to overpower the potatoes. I add garlic powder for a little extra flavour, but this is optional and you can obviously use fresh garlic too.
- Makes: 12
- Oven temperature: Gas mark 5/375°F/190°C
- You will need: a 12 hole bun tray, lightly oiled
- 675g (1½lb) potatoes, scrubbed clean (this is roughly 6 medium potatoes)
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 50g (2oz) butter, melted
- salt and pepper
- oil for drizzling
- Par boil the potatoes for 10 minutes, until they are half cooked. Drain and leave until cool enough to handle.
- Peel and grate the potatoes coarsely and place in a bowl with the onion, garlic powder and the melted butter. Season with salt and pepper and mix well.
- Preheat the oven to Gas mark 5/375°F/190°C.
- Press the mixture into the prepared bun tray.
- Drizzle a little oil over each rosti and cook for 1 hour or until golden brown and crispy.
- Remove from the tin as soon as possible, otherwise they might stick as they cool down.
- Top with cheese and cooked chopped bacon 10 minutes before the end of cooking.
- Add herbs, such as parsley, before pressing the mixture into the tray.