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These crispy Muffin Pan Potato Rosti are perfect for any dinner party and make an impressive appetizer for New Year’s Eve or any other festive occasion.

Seven potato bites topped with sour cream, smoked salmon, chives, and basil are arranged on a round white plate set on a gray surface.
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Shred a potato on a box grater, squeeze out all the moisture, add grated onion, sea salt, and black pepper, and fry in butter in a small pan for 5 minutes. Then, spoon the mixture into a buttered muffin tin and bake in the oven until golden and crisp.

You can top the crispy potato rosti with anything you like – try sour cream, smoked salmon roses, and chopped chives, as I have done, or make a classic version with sour cream and caviar.

Close-up of several golden-brown Muffin Pan Potato Rosti with crispy edges and moist, textured centers, arranged on a white surface.
A close-up of a golden-brown, crispy Muffin Pan Potato Rosti held above a muffin tin with similar rosti in each cavity.

Recipe Tip

Pair the rosti with your favorite glass of bubbly.

❤️Why You’ll Love These Potato Rosti

  • Simple technique made in a muffin tin.
  • Crowd-pleasing and elegant bites for dinner parties.
  • Easy to customize: Add any toppings you like. Perfect for snacks, lunch, dinner, and appetizers.
Seven potato latkes topped with dollops of sour cream, slices of smoked salmon shaped like roses, chopped chives, and fresh basil leaves. They are arranged on a round white plate.

Muffin Pan Potato Rosti Ingredients

Please be sure to scroll down to the recipe card for the complete details!

  • Baking potato: You’ll need one large potato. There’s no need to peel it first.
  • Onion: I use half a small onion. Adjust to your taste.
  • Butter: The secret to crispy rosti! I use salted butter.
  • Seasoning: Sea salt and pepper to taste.

How to Make Muffin Pan Potato Rosti

  1. Prepare the ingredients: Preheat the oven to 180° C / 355°F. Grate the onion and potato. Drain the excess moisture. Add the onion and potato to a bowl and season well.
  2. Fry the shredded potato and onion in a small pan for 5 minutes.
  3. Fill the muffin tin: Add a teaspoon of the potato mixture to each muffin tin cavity. Flatten and season again.
  4. Bake for 20-22 minutes until golden.
A hand sprinkles salt onto shredded potato and onion in a white bowl with a blue floral design.
A wooden spatula stirs shredded potatoes and onion in a black frying pan.
A hand uses a spoon to press shredded potato mixture into a muffin pan.
A hand lifts a golden brown Muffin Pan Potato Rosti from a muffin tin filled with similar crispy rosti.

Possible Variations

  • Baking potato: Swap for sweet potato.
  • Onion: Try shallot, red onion, finely chopped chives, or spring onion.
  • Butter: Ghee could work too.
  • Seasoning: Add more flavor with onion powder, garlic powder, chili flakes, or cayenne.
  • Topping: Brush with egg for a glossy finish or sprinkle grated cheddar, mozzarella, or Parmesan on top after the rosti are baked. Bake them again until golden.

FAQs

Can I make these ahead of time?

Yes, brush them with melted butter, and reheat at 180° C / 355°F until hot.

What are other ways to serve the rosti?

Try them with your favorite dip, add them to your next green salad or poké bowls.

What’s the main difference between potato rosti and hash browns?

Great question! Both are crispy and golden, but hash browns are most often cooked with raw potatoes in oil and served for breakfast. Rosti are more of an elegant appetizer, they are cooked in butter, and use parboiled potatoes.

My rosti bites aren’t crispy. What did I do wrong?

Try to use less of the potato mixture in each cavity, and flatten them as much as possible. This should help them get crispy.

More Bites

    Seven potato latkes topped with dollops of sour cream, slices of smoked salmon shaped like roses, chopped chives, and fresh basil leaves. Arranged elegantly on a round white plate.
    Servings: 12 appetizers

    Muffin Pan Potato Rosti

    Crispy potato rosti baked in a muffin pan, topped with sour cream, smoked salmon rosettes, and chopped chives.
    Prep: 20 minutes
    Cook: 30 minutes
    Total: 50 minutes
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    Equipment

    Ingredients 

    Potato Rosti

    • 1 large baking potato
    • 1/2 small onion
    • 1 teaspoon sea salt, or to taste
    • black pepper, to taste
    • 40 grams butter

    Topping

    • 3 tablespoons sour cream, creme fraiche
    • 100 grams smoked salmon
    • 1 tablespoon fresh chives, chopped, to garnish
    • 1 lemon

    Instructions 

    Potato rosti

    • Turn the oven on to 180° C / 355°F.
    • Grate the potato on the grater (use the larger holes).
    • Squeeze the excess water from the shredded potato.
    • Finely grate half an onion.
    • Mix the grated potatoes, onion, sea salt, and pepper in a medium-sized bowl.
    • Heat a small frying pan (medium-high heat).
    • Add 25 grams of butter.
    • Once the butter is bubbly, top with the shredded potato mixture and fry until it becomes dry and wants to stick to the pan (about 5 minutes).
    • Place the muffin pan in the oven briefly.
    • Take out the pan and top each tin hole with a small piece of butter.
    • Use a teaspoon to ensure the melted butter covers the entire bottom of the muffin tin hole.
    • Top with a spoonful of the potato mixture and flatten with a spoon.
    • Sprinkle sea salt on each rosti.
    • Bake in the oven for 20-22 minutes until golden brown and bubbly.
    • Allow to cool slightly in the pan.
    • Lift the rosti carefully with a fork and place it on a piece of kitchen towel to soak any excess butter.

    To serve

    • Top with sour cream, smoked salmon strips swirled into roses and chives.
    • Squeeze lemon juice on top.

    Video

    Nutrition

    Calories: 68kcal, Carbohydrates: 7g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 11mg, Sodium: 283mg, Potassium: 165mg, Fiber: 1g, Sugar: 1g, Vitamin A: 122IU, Vitamin C: 7mg, Calcium: 12mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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