Potato rosti

Potato rosti

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Potato rosti

The ingredient of Potato rosti

  1. 750g sebago (unwashed) potatoes, washed
  2. 60g (three tablespoons) butter, melted
  3. Salt & ground black pepper, to flavor

The instruction how to make Potato rosti

  1. Place the unpeeled potatoes in a medium saucepan. Cover with cold water and convey to the boil over excessive warmth. Reduce warmth to medium-high and boil, exposed, for 10 mins. Drain. Allow to chill completely.
  2. Peel and grate the potatoes and region in a big bowl with the butter, salt and pepper. Toss nicely to mix.
  3. Heat a small (18-20cm base size) non-stick frying pan over medium heat. Add the potato combination and press down firmly. Cook for 15 mins or till the base is golden brown and crisp.
  4. Slide the rosti out of the pan onto a big board. Flip the rosti over lower back into the pan so that the golden facet is now uppermost. Cook for a in addition 10 minutes or till cooked thru and the base is golden brown and crisp.
  5. Turn onto a serving plate, reduce into wedges and serve at once.

Nutritions of Potato rosti

fatContent: 236.849 calories
saturatedFatContent: 12.4 grams fat
carbohydrateContent: 7.8 grams saturated fat
sugarContent: 29.5 grams carbohydrates
fibreContent: 2.2 grams sugar
proteinContent:
cholesterolContent: 3.3 grams protein
sodiumContent: 32 milligrams cholesterol

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