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Maluns (slow-fried potatoes) with apricot sauce
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 566
  • Fat about 31g
  • Carbohydrates about 55g
  • Protein about 14g
This is needed
This is needed for 4 people
Apricot sauce
  • 300 g apricots, quartered
  • 2 tbsp sugar
  • 2 tbsp water
  • 100 g white flour
  • 800 g mealy potatoes, cooked in their skins day-old, peeled
  • 1.5 tsp salt
  • 100 g butter
To serve
  • 100 g Graubünden mountain cheese, cut into pieces
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And that's how it's done
And that's how it's done
Apricot sauce
Mix the apricots, sugar and water in a small pan, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., set aside.
Preheat the oven to 60°C, warm the platter and plates.
Grate the potatoes into a bowl using a rösti grater, mix with the flour and salt. Melt half of the butter in a wide frying pan. Add half of the potato mixture, fry until the potatoes begin to turn colour. Fry over a low heat until light brown, tossing and stirring with a frying spatula until the mixture breaks up into little balls, keep warm. Fry the rest of the potato mixture in the remainder of the butter.
To serve
Plate up the Maluns, serve with the apricot sauce and cheese.

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