Makes: 12

Tools Used: 

• Gourmet Drum Grater 
  
• Muffin Pan
  

Ingredients: 

• 1.25kg baking potatoes
  
• 140g unsalted butter
  
• 2 tsp finely chopped sage
  
• 1 tsp sea salt
  

Method: 

1. Peel the potatoes and cut in half and either steam or boil for just 8 minutes, so they partially cook on the outside but stay firm in the middle. Drain (if boiling) and cool for 5 minutes or until cool enough to handle.
2. Heat the oven to 220C/200C fan/gas 7.
3. Melt the butter and sage together in a small pan. Use a little of the butter to brush inside the holes of a muffin tin.
4. Using a gourmet drum grater, grate the potatoes into a large bowl. Pour over the melted butter and add the salt. Mix well then spoon into the holes of the muffin tin, pressing down to pack the potato in and give a flat top.
5. Bake for 35-40 minutes or until they are golden and crisp on top. Remove from the oven and leave to stand for a few minutes before running a spatula around the edges of the roasted rosti potatoes and turning them out.
6. If not served straight away, they can be loosely covered with foil and gently reheated in a warm oven.
   

Tip: 

You can prep the potatoes right up to the stage of pressing them into the tin. Cover and chill for up to four days, then bring to room temperature before baking - perfect for getting ahead without losing any of that just-cooked magic.