Dish

Maluns

The dish starts with potatoes, which are peeled and grated. The grated potatoes are then boiled until they are tender, and then drained and cooled. The potatoes are then fried in butter until they are crispy and golden brown. Maluns are often served with applesauce or lingonberry jam.

European cuisine› Alpine cuisine› Swiss cuisine

Side Dish

Origins and history

Maluns have their roots in the Swiss Alps, where they were a staple dish for farmers and shepherds. The dish is typically made with potatoes, but other root vegetables such as parsnips or carrots can be used as well. The butter adds a rich, savory flavor to the dish, while the applesauce or lingonberry jam provides a touch of sweetness.

Dietary considerations

Vegetarian

Variations

Some variations of Maluns may include additional spices or seasonings in the potato mixture. Some recipes may also call for the addition of cheese or bacon to the dish.

Presentation and garnishing

Maluns are typically served on a platter or plate, with the potatoes arranged in a circular pattern. The applesauce or lingonberry jam is served on the side, and the dish is often garnished with fresh herbs such as parsley or chives.

Tips & Tricks

To make the best Maluns, use high-quality ingredients such as fresh potatoes and butter. Be sure to fry the potatoes until they are crispy and golden brown, but not burnt. Serve the dish hot with your favorite dipping sauce.