Wednesday, 6 March 2013 - , , , , , , , , 0 comments

RECIPE : Mini Potato Rosti

Here's the second of my recipes, recently featured in WeightWatchers (UK) magazine for my Vintage Tea for Mother's Day article.
These little crispy beauties are delicious served as a nibble with drinks or as an accompaniment to a main meal. I've made mine delicate and bite-sized but you could make them larger if you prefer.


This recipes makes 15 small rosti. You can have 3 for 1pp/approx.50kcal


You Will Need: (For 15 rosti)

180g potato
1 onion
1 egg
1 teaspoon Olive Oil
Black and White Pepper

Peel the potato, then grate coarsely.
Pop into a sieve and press any excess moisture out using a spoon.

Grate the onion. Mix together with the potato, egg, olive oil and seasoning.

Cover a baking tray with baking parchment. Measure out the rosti carefully using a flat tablespoon measure.

Dot them evenly onto the baking parchment. Allow spiky edges which will go lovely and crispy once baked.

Bake at 180 degrees C for 30-40 minutes until they are thoroughly cooked with gorgeous, crispy edges, tinged with a golden brown hue.

Arrange on a serving dish. Garnish with some fresh herbs.


Bite-Sizes Morsels of Deliciousness.



These can be frozen for up to 3 months. Reheat thoroughly in the oven before serving.



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