4 large firm potatoes
red bell pepper
Also great on a stonegrill
The original Swiss rösti:
If shown, hover = photo = conversion
© Janneke's Recipe pages - gourmet and fondue recipes
Preparation in advance:
Cook the cleaned (not peeled) potatoes with salt and let rest at least one day in the fridge.
Peel the potatoes and grate on a large hole grater.
Mix with little parsley, pieces bell pepper and season with pepper and salt.
How to prepare:
Heat some (herb)butter in the raclette pan.
Fry optional pieces chopped bacon and pieces mushrooms.
Add a large tablespoon rösti and stir fry until the rösti is brown.
First published: April 12, 2003, Netherlands
Not the recipe you're looking for ??
Find more similar recipes in my overview for: Gourmet and fondue
© Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)