Oven-baked rösti cake

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• Debs Dishes

  03 December 2009

  Debs Dishes commented on this recipe

  This was a complete disaster! I followed the receipe to the letter but it took almost another 40 minutes to 'cook' and when I turned it out the whole things fell apart as it was not solid in the middle - I ended up throwing it away. Really disappointing!

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• SweetUnique

  06 January 2010

  SweetUnique rated this recipe

  

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• scooby

  20 January 2010

  scooby rated this recipe

  

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• swifey

  11 March 2010

  swifey rated this recipe

  

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• Ballyangel

  08 December 2010

  Ballyangel commented on this recipe

  I'm glad I'm not the only one that this recipe failed for. I had torn this out ages ago and found it the other day and decided to give it a try. I knew it was unlikely to work but figured that since it had been tested it should be ok. I followed the recipe and put the rosti in the oven. I might as well have left it on the kitchen windowsill for an hour it would have had the same effect. I ended up breaking it up and frying it in a pan, which was what I was trying to avoid and could have done right from the start, saving myself a lot of stress. Not impressed.

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• KEEN COOK

  04 February 2011

  KEEN COOK rated and commented on this recipe

  

  This is a really delicious way of eating potatoes. I have to say though that it is a real labour of love - very time consuming grating the potatoes, but the effort was well worth it! EVERYONE LOVED IT!! I did hoever, add a little more bacon.

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• Alf Unlucky

  10 January 2012

  Alf Unlucky rated and commented on this recipe

  

  Like other correspondents I too found it took longer than anticipated to cook properly but I have to say the extra time was well worth the end result. Everybody enjoyed it and we ate the leftovers the day after. A couple of changes I will be making next time is to add more onions and perhaps more importantly press the mixture down more onto a baking tray like small flat onion bhajis - this is what I did with the extra ingredients last time and they were wonderful and crisp

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• whats4t

  30 June 2012

  whats4t rated and commented on this recipe

  

  I agree with comments about thickness of the cake and cooking time. I have spread mixture more thinly straight onto preheated baking tray to get a crispy rosti after all isn`t that what a rosti is supposed to be like? Works beautifully, still easier than frying individual cakes as the large one can be portioned to serve.

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• Sailingrachel239

  16 September 2012

  Sailingrachel239 rated and commented on this recipe

  

  Fantastic, dead easy, didn't fall apart like some rosti do, delicious!

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• Paul Richards

  22 September 2012

  Paul Richards rated and commented on this recipe

  

  Simple and tasty everyone enjoyed it, my only problem was that it stuck to the backing sheet despite having a considerable amount of butter on it, due mainly to the starchiness of the potatoes I think. I made one big cake, next time I will make smaller individual portions.

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• Lisa

  28 December 2012

  Lisa rated and commented on this recipe

  

  This is brilliant. Maybe not as light and crisp as the ones we had in Switzerland, which inspired the experiment, but the fact that it can sit next to the roast and doesn't require any spitting frying pans is a real bonus. Leftovers with brunch the next day were even better. I like the idea of baking individual ones in cupcake or yorkshire tins as it did fall apart a bit when cut.

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Ingredients

• 5 rashers streaky bacon
• 1½kg Maris Piper potatoes , peeled
• 5 tbsp olive oil
• 1 small onion
• butter , for greasing

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr 25 mins

Ingredients

• 5 rashers streaky bacon
• 1½kg Maris Piper potatoes , peeled
• 5 tbsp olive oil
• 1 small onion
• butter , for greasing

Per serving

352 kcalories, protein 8g, carbohydrate 44g, fat 17 g, saturated fat 6g, fibre 3g, sugar 2g, salt 0.6 g

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