About this recipe: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.
Preheat the oven to 190 C / Gas mark 5. Grease a loose-bottomed cake tin with butter.
Dry fry or grill the bacon until crispy; set aside. Cut into pieces once it has cooled.
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.
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.
Bake in the preheated oven until the potatoes are cooked through and crisp on top, 1 to 1 1/2 hours.