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French rosties


Preparation : 20 min Resting : -
Cooking : 30 min Equipment : mixing bowl, frying pan
Difficulty :
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Serves 4 :
5 medium potatoes
40 g (11/2 oz) butter
5 sprigs parsley
3 garlic cloves
4 tbsp oil
Salt and pepper
1Peel, rinse and dry the potatoes. Peel the garlic.Wash and dry the parsley. Put both ingredients in the Mini Bowl. Pulse a few times. The mixture should be chopped, not puréed. Set aside.
2Grate the potatoes using the 2mm grater disc (first, cut any large potatoes in half). Put the grated potatoes, chopped garlic and parsley, salt and pepper in a large bowl. Mix well. In a frying pan, heat half the oil and half the butter. Tip in the mixture, press it down firmly and cook over a moderate heat for 15 minutes.
3After this time, the rösti should be golden brown. Turn out onto a plate. Heat the remaining oil and butter. Slide the rösti back into the pan to brown on the other side and leave to cook for a further 15 minutes.
4This preparation can be served as small individual potato cakes, using a small round cutter as a mould.

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