Total Time
Prep 10 mins
Cook 30 mins

These are very yummy, moist and focaccia like buns. The original recipe comes from a famours German chef (the German Jamie Oliver), called Tim Mälzer. I have modified it slightly to suit my taste. Feel free to sub other herbs and spices for the Italian blend I used. These are great for dinner or lunch perhaps served with a soup or topped with cheese.

Ingredients Nutrition

  • 200 g potatoes, cooked (best day old, 1 1/4 cup)
  • 300 g flour (2 1/2 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 175 ml water (3/4 cup)
  • 1 teaspoon mixed Italian herbs (or whichever type you would like to try)
  • grated cheese (optional)


  1. Preheat your oven to 200°C/400°F.
  2. Grate the potatoes finely into a big bowl.
  3. Add flour, baking powder, salt, herbs. Mix well. Add water and oil. Stir well to combine.
  4. Using your hands form small balls, put them onto a paper-lined baking sheet and flatten slightly. Sprinkle with cheese if using.
  5. Bake for about 30 minutes (you might want to check after 20 minutes).
  6. Enjoy.
  7. Note: These are great eaten directly from the oven, but can also be eaten cold.


Most Helpful

What a GREAT recipe with ingredients that are usually on hand. Made as posted, and used some grated mozzerella chesse I had leftover too. Also used a dash of basil with this too. Made for Zaar Stars.

weekend cooker January 31, 2011

A wonderful savory dinner roll . I fixed a roast with potatoes and had these as a side. A great addition. I love the added italian herbs which came thru nicely. I also added in 1 t. of garlic powder and a sprinkling of parmesan cheese. Baked up nicely in 30 minutes. Made for HolidayTag.

CoffeeB November 01, 2009

You are right these are great right out of the oven. What a nice quick and easy to make bun. A wonderful way to use that left or potato or the left over mashed potatoes. Made using whole wheat flour, oregano, basil, and parmesan cheese. Think next time will also add a little garlic. Will be making again. Thanks for the post.

Debbwl October 11, 2009

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