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.
Preheat the oven to 200°C (static oven).
Grate the potatoes and squeeze them very well to remove excess water.
In a bowl, mix the grated potatoes with the chopped speck, flour, salt, pepper, and rosemary until you have a homogeneous mixture.
Lightly grease a baking tray and/or line it with lightly oiled parchment paper.
Use a round cutter to form regular discs with the mixture and arrange them on the tray.
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.
Grater
Bowl
Round cutter
Baking tray
Parchment paper
The recipe makes about 10 rösti. You can substitute speck with pancetta or diced cooked ham, or add grated cheese for more flavor.
Italia
| Energy (kcal) | 131.02 |
| Carbohydrates (g) | 17.76 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 3.72 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 7.08 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.28 |
