Rosti Potatoes

Serves: 2

Isabella Feil

1 January 1970

Based on User reviews:

51

Spice

60

Sweetness

49

Sourness

39 mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1020 g

Gold (peeled and grated yukon)

90 g

Butter (melted)

1

Salt

1

Black Pepper

1

Parsley (chopped, for garnish)

Directions:

1

Peel and coarsely grate the potatoes

2

Combine the potatoes with the melted butter, salt and pepper and mix well

3

Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape

4

Cook the potatoes until they are golden brown

5

Flip the "cake" and cook the other side until it is golden brown

6

Remove from the pan and garnish with chopped parsley