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 taste it, you won’t be able to resist it, even during the hotter months of the year. For this recipe, I used the steel paella pan because I can transfer it directly from the stove to the oven, as it has no plastic parts. If you don’t have one, no problem, just use a non-stick pan for the onion and then any baking dish because the shape doesn’t really matter.
Do you like potatoes? Then you can’t miss these upcoming recipes:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21.2 oz potatoes
- 2 medium onions
- 1 bunch mixed aromatic herbs
- 1.4 oz pine nuts
- 7 tablespoons 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 colander and let them drain for about 30 minutes. Meanwhile, prepare the onions by slicing them into rings and coarsely chopping the aromatic herbs with a knife. We can replace the knife with a cutter, but be careful 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, place them in a bowl, and season them with 3 tablespoons of oil.
Add salt, pepper, herbs, pine nuts, and softened onions. At this point, just mix all the ingredients well together.
Line the baking dish with moistened parchment paper to help it adhere better, add another two tablespoons of oil, and pour in all the prepared mixture. Use a spatula to distribute it evenly and try to flatten it as much as possible. With a pair of scissors, cut off the excess paper around the dish.
Bake in a preheated oven at 356°F, convection mode, and let cook for 15 minutes. After this time, flip the rösti as if it were an omelet, using a suitable plate or a flat, large lid. Return to the oven and bake for another 15 minutes, or until it has browned.
Serve our Baked Potato, Onion, and Pine Nut Rösti hot or at room temperature because it will be delicious in both cases.
Tips and Storage
We can store the rösti for a few days in the refrigerator, covering it to prevent it from coming into contact with other foods.
If we want to prepare in advance for an event, once cooked, we can freeze it and then reheat it, preferably in the microwave oven.
If you don’t like onions, you can substitute with garlic or omit them altogether.
