RECIPE SEARCH
Filter by
Potatoe rosties
| Preparation : 20 min | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 1 | kg potatoes |
| 40 | g of butter |
| 6 | parsley sprigs |
| 3 | garlic colves |
| 3 | tbsp of oil |
| salt, pepper |
| 1 | Peel, rinse and dry the potatoes. |
| 2 | Peel the garlic, cut in half lengthways and remove the central shoot. Wash and dry the parsley. Put the garlic and parsley in the mini bowl and pulse 4 times. |
| 3 | Grate the potatoes in the midi bowl with the 2-mm grater disc. |
| 4 | Transfer the grated potatoes to a mixing bowl with the garlic-and-parsley mixture. Combine thoroughly and season. You can either cook one large patty or divide the mixture into small balls and flatten them to make individual patties. |
| 5 | Heat the oil and butter in a frying pan. Transfer the rösti(s) to the pan and cook over a moderate heat for 15 minutes. |
| 6 | When the underside is golden brown, turn the rösti(s) over. |
| 7 | Cook for a further 15 minutes. |
Chef’s tip
delicious with roast chicken or rib of beef.
ADD A COMMENT
Product used