Tyrolean Potato Blattln | Crispy from the Oven

Boil the floury potatoes in their skins until tender, peel while still hot, and immediately press through a potato ricer. Allow to cool completely so that the dough does not become sticky.

Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper. Melt 20 g of butter.

Quickly knead the cooled, riced potatoes with the wheat flour, egg, 1 tsp salt, a pinch of ground nutmeg, and a little freshly ground pepper into a smooth dough (do not knead for too long so it stays pliable).