1 lb waxy potatoes (Desiree, Pontiac), peeled
1 onion
1 oz butter, melted

1.) Preheat oven to 425 degrees. Cook potatoes in pan of boiling salted water for 7 minutes, or until just tender. Drain.

2.) Prepare a 12-hole muffin pan by brushing with a little of the butter. Grate potatoes & onion, mix together in a bowl & pour butter over mixture. Season with salt & mix well. Using 2 forks, divide mixture among muffin holes, gently pressing it in. Cook rosti in oven for 45 minutes, or until golden.
3.) Using small palette knife, loosen each rosti around the edge & lift out. Serve on warm serving dish.