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Oven-Baked Tyrolean Potato Paunzen | Crispy Baked
(0)
55 min
Under an hour
Gurkerl Küche
Traditionelle Tiroler Erdäpfelpaunzen sind ein echter Hüttenklassiker: Ein feiner Teig aus mehligen Erdäpfeln wird zu dicken Nocken geformt, mit Butterschmalz bestrichen und im Backrohr rundum herrlich goldbraun und knusprig gebacken. Perfekt serviert mit warmem Sauerkraut und frischem Schnittlauch.
Ingredients
Preparation method
Preparation
Boil the floury potatoes in their skins in salted water until tender. Then peel while still hot and press through a potato ricer. Allow the mixture to cool completely so that the dough does not become sticky later.
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Preparing & Shaping the Dough
Quickly knead the cooled potatoes with the smooth flour, egg, salt, pepper, and a generous pinch of freshly grated nutmeg into a pliable dough. Do not knead for too long so the dough stays light.
Chef's tip
Important for the perfect potato dough: The potatoes must be completely cooled and dry before kneading in the flour. This way, less flour is required and the paunzen turn out wonderfully fluffy.
Traditionally, paunzen are also often served with a dollop of cold lingonberry compote or applesauce – a delicious combination of savory and sweet!
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