Ingredients
- 500 g waxy potatoes
- 1/2 ts salt
- 2 tbs cooking butter
Preparation
1. Peel potatoes, grate coarsely and season with salt.
2. Using a clean tea towel or a double layer of paper towel, thoroughly squeeze out the grated potatoes until dry.
3. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a low level, add cooking butter and spread it around evenly.
4. Place four small portions of grated potato in the pan and press gently on them with a spatula.
5. Roast for approx. 5 minutes, turn over and roast the second side until it is golden brown. Turn over again if you like. Roast the rest of the grated potato in the same way and serve.
Tip
- Top the mini rösti with some grated cheese after turning.
This recipe has been tested and approved by AMC.
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