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Mini Rosti Potatoes


Mini Rosti Potatoes are a great snack, either on it's own or filled with your favorite toppings. I like to fill this Swiss potato dish with soft-boiled eggs and serve it as a light brunch with salad. Coarsely grate the potatoes, season, shape into round patties (different sizes, if you like) and it's usually fried in either butter or oil. Here, I have used a muffin pan to easily shape equal sized patties and I opted to bake the potatoes instead. All you need to do is press the seasoned potatoes into the pan and bake for about 25 minutes. It's simply perfect!


Mini Rosti Potatoes

Ingredients

2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel
2 Tbsp Garlic Butter or Regular Butter, melted
¼ tsp Sea Salt
¼ tsp Chopped Rosemary
1 to 2 Tbsp Olive for greasing

12 Cups Muffin Pan

Method

Preheat the oven to 425˚F. Grease the muffin pan with olive oil.

Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1 heap Tbsp (about ¼ Cup) of the potato mixture into the muffin pan, press with the back of a spoon, and bake for about 13 to 14 minutes. Then switch to the top-heating element or turn over the potato patties and bake for another 10 to 12 minutes.

Makes 12 Mini Rosti Potatoes
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Comments

  1. CLNovember 16, 2011 at 5:16 PM

    Thanks for the idea. I usually pan fried my rösti, which use up quite a bit of oil. Have never thought about baking them instead.

    ReplyDelete
  2. Patricia @ ButterYumNovember 16, 2011 at 6:04 PM

    I absolutely love this post - great idea to use a mini muffin pan!!

    :)
    ButterYum

    ReplyDelete
  3. Corine MooreNovember 16, 2011 at 9:35 PM

    Yeah! :D Thanks for sharing this... I was needing another good potoato recipe. :)
    Corine :D

    ReplyDelete
  4. DmarieNovember 17, 2011 at 7:03 AM

    oh, my, this looks divine!!

    ReplyDelete
  5. The Dinner Belle for Kimberlybelle.comNovember 21, 2011 at 9:14 AM

    Baked little potato pancakes! These sound so good and sounds like since they are baked you and your clothes are not forever filled with a fried potato smell. I love the idea of adding rosemary and I think that would go well with my fave topping: sour cream.

    The Dinner Belle for Kimberlybelle.com

    ReplyDelete
  6. AnonymousNovember 25, 2011 at 3:18 AM

    They DO sound good, but I just tried it & they didn't hold together. (Granted, it was using a bag of rosti pre-cut potatoes... maybe grating them freshly makes them stick together better? or maybe adding an egg would help?)
    The good news is, the potatoes themselves were delicious--just not patties!

    ReplyDelete
  7. Angie TeeNovember 25, 2011 at 7:17 AM

    @Anonynous: You have to use freshly grated potato for this recipe.

    ReplyDelete

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