• 1 lb baking, peeled potato
  • 3 tbps melted butter
  • 1 white onion
  • salt, pepper to taste
1. Preheat oven to 425F/220C. Cook the potatoes in a pan of boiling salted water for 7 min or just about tender. Drain.

2. Prepare a 12-whole muffin tin by brushing with a little of the butter. Coarsely grate potatoes and onion, mix, pour butter over the mixture. Season with salt and mix well. Using 2 forks, divide the mixture among the muffin holes. Cook for 45 min or until golden.

3. Loosen each rosti around the edges with a palette knife and lift out; serve warm. 

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