|
|
ANNAH BACHMANN'S ROSTI (Swiss Fried Potatoes) 1 3/4 lb. potatoes, firm (boil in jackets the day before) 3 oz. butter or lard salt 1 1/2 Tbsp. water or milk Peel and slice potatoes, then cut into thin strips. Heat large frying pan and let fat get hot, then put in the potatoes. Sprinkle with salt and fry, turning constantly. When potatoes have soaked up the fat (some varieties take more than others); add more fat. Now form a kind of "cake" by pushing the potatoes from the edges of the pan towards the middle and flattening the top. Sprinkle with a little water or milk; reduce heat and cover with a lid that fits the pan exactly. Shake pan occasionally to prevent the potatoes from burning and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, invert the frying pan and turn Rosti into the lid. Slide potatoes from lid onto a plate, with brown side now on top. Variations: Potatoes may be grated raw and proceed as above. Chopped onions or bacon may be added before cooking. Cheese sprinkled on last is good. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |