Preheat the oven to 200c / gas mark 6.

Fill a large pan to halfway with water and bring up to the boil.

Meanwhile peel the potatoes and chop into large chunks.

Boil the potatoes until soft - around 15 minutes - then drain and return to the pan.

Add the sun dried tomato paste and butter and mash thoroughly until smooth with even colour.

Fill the piping bag with the potato mix. On a large baking sheet lined with non stick baking paper, pipe 8cm wide rosettes of potato in rows.

Bake for 15 minutes until gold and crisp. When they're done you should be able to lift them from the paper without damaging them.

Serve immediately. Alternatively, you could freeze the unbaked potato rosettes to bake a few at a time as required.