Recipe courtesy of Mark Melillo

Rosti Potatoes

  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 10 servings
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2 1/4 pounds peeled and grated Yukon Gold or yellow potatoes

3 ounces melted butter

Salt and pepper

Chopped parsley, for garnish


  1. 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.
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