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Traditional Viennese Potato Strudel | Crispy Baked
(0)
55 min
Under an hour
Gurkerl Küche
Knuspriger Erdäpfelstrudel aus dem Backrohr mit würziger Fülle aus feinen Erdäpfeln, gerösteten Zwiebeln und Kräutern. Serviert mit cremigem Schnittlauch-Dip.
Ingredients
Preparation method
Preparation & Potato Filling
Boil the unpeeled potatoes in salted water until tender (approx. 20–25 minutes), allow the steam to evaporate briefly, peel, and pass through a potato ricer or mash coarsely while still warm.
Finely chop the onion and garlic. Melt the butter in a pan and sauté the diced onion and garlic until translucent.
Add the sautéed onions, chopped parsley, marjoram, ground caraway, and a pinch of nutmeg to the mashed potatoes. Season generously with salt and freshly ground pepper, and mix well.
Chef's tip
The potato strudel tastes wonderful both warm straight from the oven and cold as a hearty snack on the go.
If you prefer it even heartier, you can mix an extra 50 g of grated savory mountain cheese or crispy fried bacon bits into the potato mixture.
Nutritional values
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