If there are potatoes boiled yesterday in the pot, make them into rösti potatoes today.
Roast potato is a good recipe tip for either raw or cooked potatoes. Adobe Stock / AOP
Roast potatoes are a chef Risto Mikkolan excellent food included. It can be made from either ripe or raw potatoes.
Either way, the most important thing is to grate the potatoes.
– Rösti is a good option if you want to make something a little different from the previous day’s potatoes. It can be eaten as a side dish or as a main course, Mikkola reminds.
In this recipe, Mikkola uses boiled potatoes. The best rösti comes from floury potatoes, for example baked potatoes are well suited for this purpose.
The grated potato is made into a mass, mixed with mushrooms and onions. And then just using a die to shape evenly sized rösti or freely by hand.
Although Mikkola adds wild mushrooms to the rösti potatoes, you can of course also use canned mushrooms.
Mikkola urges everyone who can nail to go on a forest trip. Pack coffee and a sandwich in your backpack.
The taste of mushroom roast is finished with sour cream and roe. Roni Lehti
– Even if you don’t find mushrooms, you have coffee with you and feel the peace of the forest when you sit on the stump. I like it very much. It’s worth a try, Mikkola inspires.
If you’re lucky, you might grab something to take home with you on the trip.
Mikkola remembers being a little boy every fall with his parents for two or three weekends collecting mushrooms.
– That’s when I learned what mushrooms I can pick, since then I haven’t learned much.
Mikkola always has a small book of mushrooms with him in the forest, but he doesn’t pick mushrooms that I don’t recognize.
PS If you want to really feast, serve sour cream and roe with the rösti. But you can do without.
You get a beautiful shape for the rösti when you press the potato mass onto the pan through the punch. Roni Lehti
Mushroom and potato roast
600 g boiled potatoes, grated
300 g of wild mushrooms, chopped
100 g onion, chopped
50 g of butter
2 tbsp parsley, chopped
2 eggs
salt
pepper
oil and butter for frying
die for shaping
1. Lightly fry the onions and mushrooms in butter in a pan. Let cool for a while.
2. Mix all the ingredients together and season well. Use a die to shape round disks and fry in the oil-butter mixture until golden brown.
3. Serve with sour cream and roe.
Soap cream and roe
300 g sour cream
100 g of miukun or white mushrooms
dill
spring onions
1. Whip the sour cream. Cut the spring onion into thin slices. Remove small branches from the dill.
2. Use a spoon to form a small ball of the whipped cream on top of the mushroom-potato roast, put a piece of roe on top of the ball and decorate with a sprig of dill and a slice of spring onion.
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