Giant oven baked potato rosti


A simple supper, making something out of almost nothing. It’s categorised under ’30 minutes or quicker’, but it’s on the cusp – 20 of that’s in the oven though, so you can just have a sit down.

Serves 4

Basic ingredients
800g potato
1 egg
1 onion
Black pepper & salt
A knob of butter and a drizzle of oil

Ingredients to make it more interesting
A couple of teaspoons of miso
Fresh or dried herbs to complement your rosti topping: thyme, dill (good with fish), oregano, chives, parsley etc.
A teaspoon or so of mustard or horseradish
A teaspoon of anything from those half empty jars at the back of the fridge: tapenade, harissa, curry paste etc.
A couple of finely sliced spring onions

Preheat the oven to 200C / gas 5. 

Coarsely grate the potato – this is quickest in a food processor – and grate or finely slice the onion.

Squeeze as much water as you can out of the potato, and put into a large bowl with the onion. Crack in the egg, season and scrunch together thoroughly with your hands.

Heat the butter and oil in an ovenproof frying pan; get it quite hot. You want the rosti to sear and not stick to the pan and to crisp up underneath. Tip the potato mixture in and press it down into the pan so it’s compact and flat on top. Cook for 10 minutes until the base is crispy – you can gently pull it in from the sides every now and then to stop it sticking.

Transfer the whole pan to the oven for 20 minutes until it’s browned and crisp on top. Turn out and cut into quarters.

Good toppings: a poached or fried egg; roast vegetables; fish – smoked or plain; baked beans; sausages; avocado; or you could serve as a side to a stew, haggis or roast.