40 mins
Oven-Baked Rösti
Recipe by Graham
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.
Orange Sorbet 
Oven Baked Scotch Eggs 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!
GRAHAM'S HOT TIP:
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
 December 02 2014This 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) |
 December 20 2013Just 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) |
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. clairerossiter (1 review) |
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