Prep Time: 40 min.

This delicious Muffin Pan Potato Rosti recipe is surprisingly easy, resulting in super crispy potato bites! They are perfect to serve at a dinner party and make an impressive appetizer for New Year's Eve or any other festive occasion.

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.

If you're making these ahead, brush them with melted butter, and reheat at 180° C / 355°F until hot. Enjoy!

Ingredients

Instructions

Makes 12.

1. Turn the oven on to 180° C / 355°F.

2. Grate the potato on the standard box grater (I use the larger holes).

3. Squeeze out all the excess water from the shredded potato.

4. Finely grate half an onion.

5. Mix the grated potatoes and onion.

6. Add a teaspoon of sea salt and sprinkle with black pepper.

7. Heat a small frying pan (medium-high heat).

8. Add 25 grams of butter.

9. Once bubbly, top with the shredded mixture and fry until it becomes dry and wants to stick to the pan (about 5 minutes).

10. Place the muffin pan in the oven briefly.

11. Take out the pan and top each tin hole with a small piece of butter.

12. Use a teaspoon to ensure the melting butter covers the entire bottom of the tin hole.

13. Top with a spoonful of the potato mixture and press down with your spoon.

14. Sprinkle sea salt over each rosti.

15. Bake in the oven for 20-22 minutes until golden and bubbly.

16. Allow to cool slightly in the pan.

17. Lift the rosti carefully with a fork and place it on a piece of kitchen towel to soak any excess butter.

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

19. Serve.