Baked potato rosti is a much healthier alternative to the fried Swiss original. While out baked potato rosti still contains a little olive oil, the dish itself has less fat and it's made with grated potato and chickpea flour, making it gluten-free also.
For an even healthier alternative, you can check how to make sweet potato rosti.
To make this baked potato rosti, you will need a skillet or a round-shaped oven tray. I do recommend using the skillet as it transfers the heat better and I find that my rosti is a lot crispier. You can serve baked potato rosti as a main for lunch or as a side for dinner, alongside a carrot mango salad, some vegan steak, vegan sausages or vegan chicken.
How to make baked potato rosti
Please take a moment to read the following instructions. To get a great baked potato rosti you will need to turn it around halfway through the baking process. And that can be a little tricky. So here's how to make the perfect baked potato rosti which is crispy and baked throughout.
Preheat the oven to 200C / 395F.
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First, you will need to grate the potatoes. I used a kitchen robot to save time. The potatoes were grated in less than 30 seconds. Transfer them to a large bowl but make sure to squeeze any excess water. This is very important or else your rosti will be soft on the inside. So give it a really good squeeze. I use my hands but you can also use cheesecloth if it's easier.
Grate the onion and transfer to the grated potato bowl. Add salt, pepper, thyme, the fresh spinach and the chickpea flour. Using your hands, mix well until everything is fully combined.
Line a skillet with baking paper and add the potato rosti mixture. Using your fingers press the mixture tightly to the shape of the skillet. Drizzle with a dash of olive oil and bake in the centre of the oven for 15 minutes.
Right, this is where it gets tricky. Make sure to use oven gloves at all times because the skillet will be very very hot and you could burn yourself. So super careful operation here!
Take the skillet out, place a sheet of baking paper over the potato rosti, then add a hard surface over it (like a plastic chopping board). Carefully turn the potato rosti upside down, out of the skillet over the new baking paper. Place on the counter and set the skillet aside.
Gently peel the old baking paper from the bottom of your potato rosti. You will not have your potato rosti face-down on the fresh baking paper. Now place it back in the skillet and bake for another 15 minutes. We did this so the potato rosti baked evenly on both sides.
You know the potato rosti is baked when the top of the potato rosti is golden and crisp. Take the skillet out of the oven and let it cool slightly for a few minutes. When ready, gently (and carefully, using oven gloves) turn the potato rosti over in the skillet and peel off the baking paper. Slice and serve hot.
How to store baked potato rosti
If you happen to have any leftovers, simply put the sliced baked potato rosti in an airtight container and refrigerate overnight. You can reheat it in the oven, microwave or on a non-stick Teflon frying pan on the hob.
It keeps fresh for up to two days in the fridge, but it's best eaten as soon as possible or otherwise, it gets a little soft on the inside.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.