Perfect Potato Rostis
- Prick the skins of your unpeeled potatoes and partly cook in the oven (about 30-40 minutes) until slightly softened in a 180°C oven.
- Finely chop a white onion and saute’ in butter - don't brown - until soft. Peel potatoes and coarsely grate. Then add cooked onion, add some salt & pepper, and mix together.
- On a greased baking sheet, fill a 2cm deep baking ring/square with potato mix, compress it gently to 1.5cm deep, remove the ring/square, and repeat until you have 1.5 rostis per guest.
- Brush generously and gently with melted butter and bake at 180°C until lightly golden. Sprinkle with finely grated Parmesan cheese and continue cooking until mid-golden and crip.
Tip: Add some finely chopped chilis for "spice"!