Notes
Pro Tip:
Keep the potato mash on the slightly firm side so it holds its shape while baking and doesn’t slide off the oysters.
Keep the potato mash on the slightly firm side so it holds its shape while baking and doesn’t slide off the oysters.
Potato and Rosemary Oysters
Prep Time: 25 minutesCook Time: 15 minutesTotal Time: 40 minutesServings: 12 oysters (4 as a starter, 2 as a generous appetizer)Ingredients:12 fresh oysters, shucked and on the half shell1 large floury potato (about 250 g), peeled and diced2 tablespoons unsalted butter3 tablespoons heavy cream (or milk)1 small garlic clove, finely minced1 teaspoon finely chopped fresh rosemary2 tablespoons finely grated parmesan or pecorino (optional)1 tablespoon fresh lemon juice1 tablespoon olive oilSalt and freshly ground black pepper, to tasteCoarse or rock salt, for lining the tray (optional)Instructions:Preheat oven to 220°C / 425°F. Line a tray with coarse salt and nestle shucked oysters on top so they sit level.Boil diced potato in salted water until very tender, then drain well and return to the warm pot.Mash potato with butter, cream, garlic, rosemary, parmesan (if using), lemon juice, salt, and pepper until smooth and fluffy.Spoon or pipe a heaped teaspoon of potato mixture over each oyster, forming a small dome. Drizzle lightly with olive oil.Bake 8–10 minutes until the potato is lightly golden and oysters are just cooked; briefly broil/grill if you want deeper color.Garnish with extra rosemary and flaky salt if desired. Serve immediately with lemon wedges.Nutrition (Calories)Approximately 120–140 calories per oyster; best for special appetizers, holiday feasts, and seafood platters. For lighter eating, enjoy 2 oysters alongside a crisp green salad.