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Leftovers >  Potatoes >  Switzerland >  Maluns >

 

Maluns

Long-Fried Potatoes

• 2 LBS parboiled potatoes (or use leftover)

• 1-1/2 C flour

• 2 tsp. salt

• 2/3 C herbed butter

• Butter shavings

Peel the parboiled potatoes and grate into a cooking pot. Sprinkle on the flour and salt; mix together. Heat the herbed butter and stir into the pot. Turn the heat to medium-low heat; stir mixture constantly until the potatoes form large "crumbs" and turn golden brown. Shave some butter over the top; serve.

 

Related Links:

• Food Fare Culinary Collection: Swiss Chuchicha

• Food Fare Culinary Collection: The Potato

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