Braden Family Cookbook

Chuck Braden

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ROSTI POTATOES           C.B. recipe  


1          medium baking potato

1/8       tsp. salt

1/16     cup olive oil

         Tbsp. butter 


Put potatoes in boiling water to cover for about 12 minutes (until small knife can be inserted 1" before feeling resistance.  Let potatoes cool, peel with sharp paring knife, cover with saran wrap and refrigerate for at least 1 hour.  Grate potatoes in mixing bowl, toss with salt, place in preheated sloped non-stick fry pan on medium heat with 1/8 cup olive oil and 1 tbsp. melted butter.  Pack down and fry until bottom evenly browned (6 - 8 minutes).  Flip the sucker onto a plate put the same amount of oil and butter in the pan and cook the other side.