Baked potato röstiwith crisp edges and Parmesan
A large oven-baked potato rösti with visible golden shreds, a tender center and Parmesan, portioned into six wedges.
This baked rösti turns coarsely grated potato into one broad, crisp-edged cake without frying individual portions. Removing surface moisture is essential: the drier shreds brown more evenly, while egg and finely grated Parmesan hold the center together without making it heavy.
Ingredients
Rösti
Preparation
Prepare the pan and oven
Heat the oven to 220°C. Line a 22 cm metal pan with parchment and brush it with half of the olive oil.
5 minutesGrate and dry the potatoes
Peel, coarsely grate and firmly squeeze the potatoes in a clean cloth, working in small batches to remove free moisture.
15 minutesCombine and press
Mix the potato with the beaten eggs and 50 g of Parmesan. Press into an even 2 cm layer and brush the surface with the remaining oil.
5 minutesBake both sides
Bake for 25 minutes. Invert carefully onto a second parchment-lined tray and bake for another 10 minutes, until both sides are golden.
35 minutesCheck and rest
Confirm at least 71°C in the center, add the remaining Parmesan and rest for 10 minutes before cutting six wedges.
10 minutes
Substitutions
A similarly firm aged cheese can replace Parmesan, but saltiness, fat and melting behavior will change.
Storage
Cool within two hours, cover and refrigerate. Reheat in a hot oven to recover the crisp surface.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
