Potato rosti — Swiss cuisine


Offer with me to cook the potato rosti from the culinary album of Swiss cuisine.

Potato rosti - Swiss cuisine

Potato rosti — Swiss cuisine


Potatoes — 1 kg.


Butter — 120 g


1. Peeled potatoes, cut into large chunks — each potato into 4-6 pieces. Cook until soft in water, pre-salted: polde boiling for approximately 5-6 minutes. Drain off water and leave potatoes to cool.

2. While cooling the potatoes, heat the half of butter.

3. The cooled potatoes RUB on a coarse grater.

4. In the casserole (in the pan) with a diameter of 28 cm on a medium heat, heat a tablespoon of vegetable oil. Throw mashed potatoes in three layers, salt every layer, and pour melted butter. Atop the third layer of evenly spread chopped pieces of the remaining butter.

5. Srednem on the fire fry until Golden brown potatoes in the bottom layer approximately 5-6 minutes. Turn over and fry the other side too, 5-6 minutes.

6. Leave in the pan the potatoes, plusle turn off the heat for about 5-7 minutes. Prenestini on a dish, cut beautifully and served with sour cream.

Bon appetit!

My recipes

Prefabricated potato rosti


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