Oven baked rosemary and bacon potato rosti

    1 hour 25 min

    As I was grating all the potatoes I thought to myself, is this really worth it!? But then I remembered - this is one of the best potato dishes I have ever had! I bake the rosti in the oven which makes it soft and creamy on the inside but crisp on the outside. I served this with balsamic, rosemary and tomato marinated lamb.


    Buckinghamshire, England, UK
    32 people made this

    Serves: 3 

    • 2 or 3 rashers streaky bacon
    • 750g waxy potatoes, peeled
    • 2 tablespoons olive oil
    • 1/2 onion, finely chopped
    • 1 tablespoon dried rosemary
    • Handful of grated Parmesan cheese
    • 1 or 2 tablespoons butter for greasing and topping

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Preheat the oven to 190 C / Gas mark 5. Grease a loose-bottomed cake tin with butter.
    2. Dry fry or grill the bacon until crispy; set aside. Cut into pieces once it has cooled.
    3. Place the potatoes in a pot and cover with salted water. Bring to the boil and cook for 5 minutes; drain and place in cold water. When cool enough to handle, grate the potatoes into a large bowl, occasionally drizzling with olive oil. Mix in the bacon and finely choppped onion.
    4. Grease a loose-bottomed cake tin with butter. Scatter the potato mixture into the prepared cake tin (do not pack down). Sprinkle with rosemary, Parmesan cheese and top with little pieces of butter.
    5. Bake in the preheated oven until the potatoes are cooked through and crisp on top, 1 to 1 1/2 hours.

    See it on my blog

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    Reviews in English (2)


    partner like it. I didn,t  -  25 Jan 2013


    Very impressive. I made it into a topping for a chicken pie.  -  28 Jul 2015