Grate peeled potatoes and onions and mix. Press the grated
potatoes dry in a sieve.
Mix with flour, pepper from the mill and salt. The result must be
a reasonably solid potato dough.
Make flat biscuits of the size of a hamburger. Fry the rastons
brown in hot butter on both sides.
potato rosti - rastons al petote
plain flour
pepper and salt
butter or margarine
The rastons al petote differ little from, for example, the
rösti, except for their historical and social background.
In the Borinage, a coal mining region, this dish was a
weekly meal in the miners' families in alternation with just
boiled potatoes or mashed potatoes. It was cheap and
nutritious.
The rastons were baked in margarine and not in real
butter that could only be served on the table with the
holidays.
taste and tradition
the fiery passion
plain flour
pepper and salt
butter or margarine
Grate peeled potatoes and onions and mix.
Press the grated potatoes dry in a sieve.
Mix with flour, pepper from the mill and salt.
The result must be a reasonably solid potato
dough.
Make flat biscuits of the size of a hamburger.
Fry the rastons brown in hot butter on both
sides.
The rastons al petote differ little from, for
example, the rösti, except for their
historical and social background.
In the Borinage, a coal mining region, this
dish was a weekly meal in the miners'
families in alternation with just boiled
potatoes or mashed potatoes. It was cheap
and nutritious.
The rastons were baked in margarine and
not in real butter that could only be served
on the table with the holidays.
potato rosti
rastons al petote
taste and tradition
taste and tradition
the fiery passion
