Cook time
Recipe Difficulty
Yield
Makes 34
Ingredients
- 2 1/4 lb yellow potatoes, peeled
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- Salted butter, melted (for buttering pans)
Directions
- Preheat oven to 425°F.
- Cook potatoes in boiling salted water until barely tender; drain.
- When cool enough to handle, shred potatoes. There should be about 5 cups shredded potatoes. Add nutmeg, salt and pepper; stir to combine.
- Divide potato mixture among 34 buttered mini muffin cups, packing tightly.
- Bake until rösti are golden around edges, about 32 – 35 minutes.
- Cool rösti in pans for 5 minutes. Remove from pans. Serve warm or cold. May be refrigerated for up to 2 days.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
29 calories, 0 g fat, 0.6 g protein, 6.6 g carbohydrate, 0.6 g fibre, 19 mg sodium