Baked potato and speck rösti, tasty and perfect as an appetizer or finger food for the holidays. The recipe is simple and quick: well-squeezed grated potatoes are mixed with speck, flour, and herbs, then shaped into discs and baked until golden.
Step 1 of 7: Preheat the oven to 200°C (static oven).
Step 2 of 7: Grate the potatoes and squeeze them very well to remove excess water.
Step 3 of 7: In a bowl, mix the grated potatoes with the chopped speck, flour, salt, pepper, and rosemary until you have a homogeneous mixture.
Step 4 of 7: Lightly grease a baking tray and/or line it with lightly oiled parchment paper.
Step 5 of 7: Use a round cutter to form regular discs with the mixture and arrange them on the tray.
Step 6 of 7: Bake at 200°C for about 20 minutes, turning the rösti halfway through, until golden and crisp.
Remove from the oven and serve warm as an appetizer or finger food.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Allergens detected: Gluten
| Average values | Per serving145 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 795 kJ190 kcal | 548 kJ131 kcal |
| Fat | 5.39 g | 3.72 g |
| of which saturated fatty acids | 1.46 g | 1.01 g |
| Carbohydrates | 25.75 g | 17.76 g |
| of which sugars | 0.7 g | 0.48 g |
| Fibre | 1.97 g | 1.36 g |
| Protein | 10.27 g | 7.08 g |
| Salt | 0.39 g | 0.27 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
