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Potatoes >  Switzerland >  Maluns >

 

Maluns

Long-Fried Potatoes

• 2 LBS. parboiled potatoes

• 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, and mix together. Heat the herbed butter and stir into the pot. Turn the heat to medium-low heat, and stir the mixture almost constantly until the potatoes form large "crumbs" and are golden brown. Shave some butter over the top of the cooked dish, and serve.

 

Related Links:

• Food Fare Culinary Collection: Swiss Chuchicha

• Food Fare Culinary Collection: The Potato

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