Rosti Recipe

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Armenia-Armenian
Brazil - Brazilian
Britain - British
Caribbean
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni
Zimbabwe-Zimbabwean

 

 

 

 

Rosti
Swiss Cheese Fondue
Swiss Cut Meat

Saturday, December 16th 2017

Rosti Recipe

3 lbs. large baking potatoes or waxy potatoes
1 stick (4oz.) butter
2 tablespoons sunflower oil
salt & freshly ground black pepper
1 teaspoon parsley, finely chopped

Boil the potatoes for 10 minutes until just tender but not overcooked. Drain and set aside to cool, then peel when easy to handle. Chill in the fridge for few hours. Using a large cheese grater or food processor, grate the potatoes. Add salt and pepper and parsley to taste. Melt half the butter and half oil in a saute pan. Add the potato mix and flatten into a pancake shape in the pan. Cook over a low heat for about 15 minutes. Once the bottom side is golden and set, carefully transfer to a plate. Add the rest of the butter and oil to pan. Flip potato cake on to pan cook the other side until golden. Suggestion: Try adding grated swiss to the potato before cooking.


©2015 World-Recipes.info; All Rights Reserved