Name: Maluns / Long-Fried Potatoes, Graubuenden Sty
Ingredients: 1 kg Parboiled potatoes 2 da. old; 350 g Flour; 2 ts Salt; 100 g Herb butter or margarine; Butter shavings

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Swiss	Swiss, Vegetables	4	Servings

INGREDIENTS

1	kg	Parboiled potatoes 2 da. old
350	g	Flour
2	ts	Salt
100	g	Herb butter or margarine
		Butter shavings

INSTRUCTIONS

Peel the parboiled potatoes and grate them on the coarse side of the
grater.  Sprinkle over them the flour and salt, and stir together lightly.
Heat the butter and stir in the potato-flour mixture. Keep the heat low and
steady, and stir almost constantly until the potatoes form large "crumbs"
and are golden brown. When done, shave butter over the top before serving.
Serve with Milchkaffee (half and half milk-and-coffee) and applesauce (a
sharp or tart one is best).
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
translated by Diane Duane
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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