|Preparation : 15 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|8||g parsley sprigs*
|10||potatoes (1kg) (Maris Piper), peeled
|50||ml olive oil
|1||Fit the food processing bowl with the mini bowl. Place the parsley in the mini bowl with the garlic (halved); chop for 20 seconds using the FOOD PROCESSOR programme.|
|2||Fit the midi bowl with the 2mm grating disc. Position the potatoes horizontally in|
the large feed tube to grate. Place the grated potatoes in a bowl with the chopped
garlic and parsley, season with salt and pepper and mix thoroughly.
|3||Heat a little oil and butter in a frying pan. Place large spoonfuls of the rosti mixture|
in the pan and press down lightly to form small, flat galettes. Cook the rosti for
about 10 minutes on each side, turning when golden.