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Rosti potatoes
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| Artist: |
_ |
| Categories: |
Potatoes, Side-dishes, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Potato | | | Salt and pepper, to taste | | 2
| tbsp | Butter |
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Procedures:
| 1 | Peel the potatoes and shred them by hand. | | 2 | Add the salt and pepper and mix. | | 3 | Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. | | 4 | Cook without stirring for about 10 minutes. | | 5 | Gently press down on the potatoes to compact them. | | 6 | Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. | | 7 | Add more butter to the pan if necessary. | | 8 | Michael roberts - prodigy guest chefs cookbook |
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