Recipe courtesy of Mark Melillo
Recipe courtesy of Mark Melillo
Episode:
London Broil/Swing Band
Rosti Potatoes
Getting reviews...
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 141
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 260 mg
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 141
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 260 mg
Ingredients
Directions
- Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.
