Potatoes
3 · medium, about 350 g in total after peeling
Community recipe
Baked potato and rosemary buns
Small savoury buns made with cooked potatoes and rice flour, with a gentle rosemary aroma and a soft, dense centre. Serve them warm as a snack or alongside soup. One batch makes 8 buns.
- Prep
- 25 min
- Cooking
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Category
- Baking, Snack, Side dish
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Rice flour
120 g · finely milled, pure rice flourButter
2 tbsp · melted sweet cream butterRosemary
1 tsp · fresh leaves, finely choppedTable salt
0.5 tsp · levelWater
1 l · for boiling the potatoes, then drainedMethod
- 1
Step 1
Use firm potatoes without green patches or sprouts. Peel them and weigh out about 350 g. Cut into even cubes, cover with 1 litre of water in a small pan and boil for 15 to 20 minutes until tender.
- 2
Step 2
Drain, return the pan to a low heat and shake gently for about a minute to let excess moisture steam off. Mash without adding liquid and cool for 10 minutes until just lukewarm. Heat the oven to 200 °C, or 180 °C fan.
- 3
Step 3
Stir the melted butter, rosemary and salt into the potatoes. Add the rice flour and bring together into a soft dough. Avoid prolonged kneading.
- 4
Step 4
Divide into 8 pieces. With damp hands, shape into low buns about 1.5 cm thick and arrange on a tray lined with baking paper.
- 5
Step 5
Bake for 25 to 30 minutes, until the tops and bases are lightly golden. The centres should be cooked through and tender, with no wet dough. Rest for 5 minutes and serve warm. Allow 2 buns per serving.
Author tip
Use freshly cooked potatoes, let excess moisture steam off and make the dough straight away. These buns have no yeast or raising agent, so they stay low and tender. Choose sweet cream butter and ingredients you tolerate. Freeze extra buns once cool.