Loading Search Bar...
40 mins
Oven-Baked Rösti Recipe

Oven-Baked Rösti

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Oven-Baked Rösti is a crispy, rich treat that all the family will love. 'Regular' röstis are time-consuming to fry on the stove. This version lets you cook a whole rösti cake in the oven along with the rest of your meal.

Try to use floury potatoes if possible. What’s the difference between Waxy and Floury Potatoes? Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

      Preparation Time: 20 Minutes

      Cooking Time: 1 Hour 20 Minutes

Ingredients for Oven-Baked Rösti

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
8 rashers (slices)
smoked streaky bacon (side bacon)
3¼ lb
floury potatoes (like Maris Piper)
5 tablespoons
olive oil
1 medium
salt and pepper
butter (for greasing)


How to Cook Oven-Baked Rösti

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Print Kitchen-Friendly View

Reviews of Oven-Baked Rösti

Rating 4 out of 5 - Many cooks will make this recipe again December 02 2014
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!
(4 reviews)
Rating 3 out of 5 - Many cooks will make this recipe again December 20 2013
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.
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again May 03 2013
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.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

17 Simple Leftover Recipes
17 Simple Leftover Recipes

What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.

63 Incredible Indian Recipes
63 Incredible Indian Recipes

Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.

178 Recipes for Kids
178 Recipes for Kids

If you know what kids like, they're easy to please, even using 'healthy' foods that they normally avoid. It's all in the preparation!

Other Vegetables Recipes

Asparagus in Parmesan Sauce
Asparagus in Parmesan Sauce

Though this recipe works well as a side dish, Asparagus in Parmesan Sauce is perfect as a starter course, all on its own.

Whole Continental Cabbage
Whole Continental Cabbage

This is so easy to do that even my Cousin Vinny's cousin Jim can't make a mess of it ... and he's not too bright! Good with any meat.

Mushroom and Cheese Burger Topping
Mushroom and Cheese Burger Topping

Making a burger topping is quickly and easily done and adds a great flavour to a burger meal. Whilst making the topping, keep the burgers warm.


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.