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Oven baked Roesti

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the potatoes in plenty of well salted, boiling water for 5 mins. Drain well and then, when cool enough to handle, coarsely grate, adding a little oil to keep it all a bit separate. 
  • Heat a little oil and a knob of butter in a heavy-bottomed pan and gently sauté the onion and bacon until reasonably tender, regularly stirring. Then add to the potato, together with a good amount of seasonings, and mix well. 
  • Grease a springform cake tin with butter and spoon in the potato mixture. Smooth the top, but don’t press down! Then scatter small dollops of butter on top and cook in the oven for about an hour until tender and golden. 
  • Remove from the oven and cool a little, before unmolding and serving with a simple meat dish. 
  • nb.  This can be pre-made and then cut into wedges to reheat.

Ingredients

  • 1.5 kg floury potatoes, peeled
  • sea salt & freshly ground pepper
  • olive oil
  • butter
  • 1 medium onion, chopped
  • 4-6 streaky bacon rashers, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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