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Boil the potatoes in their skins in salted water, cook until just tender and let them cool down. Leave in a cool place for two days.
Maluns by Andreas Caminada
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Learn how to make maluns with the three-Michelin-star chef Andreas Caminada.
16 December, 2020
serves for
4
ingredients
Floury potatoes
500 g
Salt
All purpose flour
180-200 g, depending on the flouriness of the potatoes
Black pepper
Butter
100 g
Mountain cheese
40 g, grated to serve
Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.
Andreas Caminada, executive chef and owner of the three-Michelin-starred Hotel Ristorante Schloss Schauenstein in Fürstenau, Switzerland, will teach you all the tips, tricks and techniques required to make maluns.
See more Through The Eyes recipes here.
Step 01
Step 02
Then peel the potatoes.
Step 03
Grate the potatoes on a rösti grater.
Step 04
Mix with flour, salt and pepper, knead lightly by hand and shape into small balls.
Step 05
Fry them little by little in a Teflon pan with the butter for 10-15 minutes (not too hot) until golden brown.
Step 06
Roast and toss continuously. Refine with mountain cheese to serve.
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