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Tyrolean Potato Blattln | Crispy from the Oven
(0)
50 min
Under an hour
Gurkerl Küche
Knusprig, bodenständig und herrlich deftig: Tiroler Erdäpfelblattln sind ein beliebter Klassiker der traditionellen österreichischen Küche. Aus feinem Teig aus mehligen Erdäpfeln geschnitten und im Backrohr goldbraun gebacken, schmecken sie unwiderstehlich kross. Serviert auf warmem, mit Kümmel verfeinertem Sauerkraut und frischem Schnittlauch – das perfekte herbstliche Ofengericht!
Ingredients
Preparation method
Preparation & Potato Dough
Boil the unpeeled potatoes in salted water until soft, peel while still hot, and immediately press through a potato ricer. Allow steam to evaporate and let cool completely.
Quickly knead the cooled, riced potatoes with the wheat flour, egg, a generous pinch of salt, and freshly grated nutmeg into a smooth, pliable dough (do not over-knead so the dough does not become sticky).
Shaping & Baking in the Oven
Preheat the oven to 200°C conventional heat (180°C fan) and line a baking sheet with baking paper. Gently melt the butter.
Chef's tip
The potato Blattln turn out especially fluffy if you use floury potatoes from the previous day, as they contain less residual moisture.
Traditionally, alongside sauerkraut, the potato Blattln also taste wonderful served with lingonberries or applesauce as a sweet-and-sour variation.
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