Macugnaga Kroscht
Pan-fried potatoes cooked until they form a golden crust, similar to Alpine rösti: a Walser dish from Macugnaga.
Ingredients
For 4 personeIngredients
Before you start
Method
Boil the potatoes
Boil the potatoes in their skins, keeping them slightly firm; leave to cool (preferably the day before).
Prepare the potatoes
Peel the potatoes and cut them into thick slices or coarsely grate them.
Form the crust
Melt the butter in a large non-stick frying pan and arrange the potatoes in a compact layer.
Brown
Cook over a medium heat without stirring, until a golden crust forms on the bottom.
Turn over
Turn the potatoes over using a lid or plate, then brown the other side as well.
Serve
Season with salt and pepper, then serve hot and crisp.
Good to know
Tips
Use potatoes boiled the day before: they will be drier and less likely to break up during cooking.
Variations
They can be enriched with browned onion or diced pancetta.
Storage
They are best eaten immediately, while hot and crisp.
Nutritional values
Approximate values per porzioneBehind this recipe
A Walser dish from Macugnaga: pan-fried potatoes cooked until they form a golden crust, similar to Alpine rösti.
