Baked Potato, Onion, and Pine Nut Rösti, so tasty that when I decide to get my hands dirty, I cook a bit more to enjoy it as a snack too. It’s a very simple dish to make and so delicious that once you’ve tasted it, you won’t be able to do without it, even during the hottest months of the year. To make this recipe, I used a steel paella pan because I can move it directly from the stovetop to the oven, as it has no plastic parts. If you don’t have one, no problem, use a non-stick pan for the onion and then any baking dish because the shape isn’t important.
Do you like potatoes? Then you can’t miss the upcoming recipes:
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs potatoes
- 2 medium onions
- 1 bunch mixed aromatic herbs
- 1.4 oz pine nuts
- 7 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Baking Dish
- 1 Grater
- 1 Parchment Paper
- 1 Scissors
- 1 Knife
- 1 Cutting Board
- 1 Potato Peeler
Preparation
Peel the potatoes, wash them, dry them, and coarsely grate them using a multi-purpose grater. Place them in a sieve and let them drain for about 30 minutes. Meanwhile, prepare the onions by slicing them into rings and coarsely chop the aromatic herbs using a knife. You can replace the knife with a food processor, but remember not to chop them too finely.
Place the onions in the baking dish, 11 inches in diameter, which will go in the oven (if you don’t have one of the same type, you can do this initial cooking in a non-stick pan), add 2 tablespoons of extra virgin olive oil, and let them soften over medium-low heat. Once the onions are ready, drain the grated potatoes well, put them in a bowl, and season them with 3 tablespoons of oil.
Add the salt, pepper, herbs, pine nuts, and softened onions. At this point, all that remains is to mix all the ingredients well.
Line the baking dish with damp parchment paper to make it adhere better, add another two tablespoons of oil, and pour in the prepared mixture. Use a spatula to distribute it evenly while trying to flatten it as much as possible. With a pair of scissors, remove the excess paper around the baking dish.
Bake in a pre-heated oven at 356°F, with the fan on, and cook for 15 minutes. After this time, flip the rösti as if it were an omelet, using a suitable plate or a large, flat lid. Place it back in the oven and bake for another 15 minutes, or until it has browned.
Serve the Baked Potato, Onion, and Pine Nut Rösti hot or at room temperature because it will be delicious either way.
Tips and Storage
We can store the rösti for a few days in the fridge, covered, to prevent it from coming into contact with other foods.
If you want to prepare it in advance for an event, once cooked, you can freeze it to then reheat it, preferably in the microwave oven.
If you don’t like onions, you can replace them with garlic or omit altogether.
