Maluns (slow-fried potatoes) with apricot sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 566 Kcal, 14g Protein, 55g Carbohydrates, 31g Fat


  • Apricot sauce
  • 300 g apricots, quartered
  • 2 tbsp water
  • 2 tbsp sugar
  • Maluns
  • 800 g mealy potatoes, cooked in their skins day-old, peeled
  • 100 g white flour
  • 1.5 tsp salt
  • 100 g butter
  • To serve
  • 100 g Graubünden mountain cheese, cut into pieces

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  • Apricot sauce

    Mix the apricots, sugar and water in a small pan, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., set aside.
  • Preparation

    Preheat the oven to 60°C, warm the platter and plates.
  • Maluns

    Grate the potatoes into a bowl using a rösti grater, mix with the flour and salt. Melt half of the butter in a wide frying pan. Add half of the potato mixture, fry until the potatoes begin to turn colour. Fry over a low heat until light brown, tossing and stirring with a frying spatula until the mixture breaks up into little balls, keep warm. Fry the rest of the potato mixture in the remainder of the butter.
  • To serve

    Plate up the Maluns, serve with the apricot sauce and cheese.
  • Note:

    Traditionally, Maluns is served with apple sauce. However, other fruit can also be used depending on the season (e.g. apricots, cherries, plums, pears).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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