40 mins

Ingredients for Oven-Baked Rösti



Currently displaying quantities in US Imperial Measurements
How to Cook Oven-Baked Rösti
- Dry-fry the bacon in a hot frying pan (skillet) for 5 minutes until it becomes crisp, then chop it into small pieces and set aside. Peel the potatoes and boil them whole for 5 minutes in salted water. Drain, then place in a bowl of chilled water for a few minutes.
- When cool enough to handle, pat the potatoes dry and roughly grate them into a large bowl. Toss the grated potato with oil as you go, to stop them from sticking. Peel and roughly grate the onion and squeeze out any excess juice using your hands, then stir into the potatoes along with the bacon pieces.
- Place a baking sheet in the oven for 5 minutes to warm through. Meanwhile liberally grease a 9" (23cm) loose-bottomed cake tin with butter. Scatter the potato mix over the tin (don't pack it down) then dot all over the top with butter. Place on the hot baking sheet and bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 1 hr 20 minutes until the potatoes are cooked through and crisp on top.
- Serve hot (with an egg perched on top) or as a tasty side dish that goes with just about anything!

Instead of making one big cake, you can use the mix to make individual ones in cupcake tins. Alternatively, you can spread the rösti mix thinner on a larger baking tray ad get it crisper or reduce the cooking time a little.
Reviews of Oven-Baked Rösti
![]() This is a really delicious way of eating potatoes. I have to say though that it is a real labour of love - very time consuming grating the potatoes, but the effort was well worth it! EVERYONE LOVED IT!! I did hoever, add a little more bacon... well, maybe a LOT more bacon! alabamagirl (4 reviews) |
![]() Just a comment about thickness of the cake and cooking time. You need to spread the mixture more thinly straight onto a preheated baking tray to get a crispy rosti after all isn`t that what a rosti is supposed to be? Otherwise, works beautifully, still easier than frying individual cakes as the large one can be portioned to serve. vikkyIOM (1 review) |
![]() This is brilliant. Light and crisp just like the ones we had in Switzerland. The fact that it can sit next to the roast and doesn't require any spitting frying pans is a real bonus. Leftovers with brunch the next day were even better. I like the idea of baking individual ones in cupcake or yorkshire tins as it did fall apart a bit when cut. clairerossiter (1 review) |
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