Oven Baked Rosti Cake Recipes

OVEN-BAKED ROSTI CAKE

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Line a 20.5cm (8in) cake tin with one large piece of baking parchment. Peel and coarsely grate the potatoes. Pile the grated potato on to a clean tea towel, gather up the corners and squeeze out as much moisture as you can.
• Empty the squeezed potato into a large bowl and mix in the flour, egg, crushed garlic, grated onion, melted butter and plenty of seasoning. Pile mixture into the lined tin and push down to level the surface. Cover with aluminium foil and cook for 30min. Remove foil and cook for a further 20min or until rosti is crispy and brown on top - the exact time needed can vary depending on the depth of the tin.
• Leave the rosti to settle in the tin for 5min, then transfer to a serving plate. Serve in slices.

OVEN-BAKED RöSTI CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
• When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
• Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.