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Maluns by Andreas Caminada

Maluns by Andreas Caminada

Learn how to make maluns with the three-Michelin-star chef Andreas Caminada

16 December, 2020
Average: 3 (21 votes)

serves for



Floury potatoes
500 g
All purpose flour
180-200 g, depending on the flouriness of the potatoes
Black pepper
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

potatoes for maluns

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.




Step 02

Peeling potatoes

Then peel the potatoes. 

Step 03

Grated potatoes for maluns

Grate the potatoes on a rösti grater.



Step 04

mix potatoes with flour for maluns

Mix with flour, salt and pepper, knead lightly by hand and shape into small balls.




Step 05

fry potatoes for maluns

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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