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Carinthian Potato and Crackling Sterz from the Oven
(0)
50 min
Quick
Gurkerl Küche
Ein herzhaftes Kärntner Traditionsgericht aus dem Backrohr: Flaumig gestampfte Erdäpfel, goldbraun geröstete Grammeln und Zwiebeln, verfeinert mit feinem Kümmel und Majoran. Im Backrohr gebacken, bis die Kruste herrlich knusprig wird!
Preparation method
Preparation & cooking
Wash the potatoes and boil in plenty of salted water until tender (approx. 25 minutes). Then peel while still hot and mash roughly with a potato masher.
Preheat the oven to 200 °C top/bottom heat and grease a baking dish with a little clarified butter.
Sautéing & mixing
Finely chop the onions and garlic. Roughly chop the cracklings if necessary.
Chef's tip
For extra crispiness, switch the oven to the grill function for the last 5 minutes of baking time.
Traditionally, Carinthian Sterz is often served with sauerkraut or sour milk.
Ingredients
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