Mini Potato Rosti With Caviar And Sour Cream – a delicious recipe with potatoes, white onion, vegetable oil, unsalted butter, sour cream, black caviar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400
2
Grate the potatoes into a bowl
3
Peel the onion, cut in half and grate into the bowl
4
Season generously with salt and pepper
5
Tip into a tea towel and wring out until as dry as possible
6
Wipe a layer of oil around the muffin tin to stop the rosti from sticking
7
Press 1 tbsp of potato mixture firmly into the bottom of each hole (it should come about 1cm up the side of the tin)
8
Put a tiny knob of butter on top (about 1/4 tsp) - the butter helps the rosti brown, but add too much and they'll be greasy
9
Bake for about 20 mins, depending on the thickness of the potato
10
Turn out so that the nice flat bottom is now the top
11
Top with a blob of sour cream and a little pile of caviar
223
kcal
Calories
18
g
Fat
14
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Idaho potatoes, 1 large white onion, 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, and more.
Yes, Mini Potato Rosti With Caviar And Sour Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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