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
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
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