Upper Austrian Potato Zwirl | Crispy from the Oven

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Upper Austrian Potato Zwirl | Crispy from the Oven

Name: Upper Austrian Potato Zwirl | Crispy from the Oven
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g floury potatoes; 150 g plain wheat flour; 150 ml cow's milk; 60 g clarified butter (ghee); 1 tsp fine salt; 1 pinch ground black pepper; 1 pinch ground nutmeg; 1 bunch fresh chives

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60 min

Under an hour

Gurkerl Küche

Ein echter Klassiker der oberösterreichischen und Mühlviertler Traditionsküche: Knuspriger Erdäpfelzwirl aus dem Backrohr. Feine mehlige Erdäpfel werden mit Mehl und heißer Milch vermengt und im Backrohr mit bestem Butterschmalz herrlich goldbraun und rösch gebacken. Außen wunderbar knusprig, innen saftig und zart – perfekt serviert mit frischem Schnittlauch und Sauerkraut oder grünem Salat.

Ingredients

Price per portion:€ 2.13

Potato Dough & Baking

Select all ingredients

Floury potatoes 800 g Kartoffeln, mehligkochend

Plain wheat flour 150 g Weizenmehl glatt

Cow's milk 150 ml Kuhmilch

Clarified butter (ghee) 60 g Butterschmalz (Ghee)

Seasonings

Ground nutmeg 1 Prise Muskatnuss gemahlen

Garnish

Fresh chives 1 Bund Schnittlauch frisch

You probably have at home

Fine salt 1 TL Salz fein

Ground black pepper 1 Prise Pfeffer schwarz gemahlen

Preparation method

Preparation & Cooking the Potatoes

Wash the floury potatoes thoroughly and steam or boil in plenty of salted water until tender. Peel while still hot and press through a potato ricer into a large bowl. Allow the steam to evaporate briefly.

Preheat the oven to 200 °C top/bottom heat. Grease an ovenproof baking or casserole dish with a little clarified butter.

Preparing the Zwirl & Baking in the Oven

Stir the hot milk with salt, freshly ground pepper, and a generous pinch of nutmeg. Add together with the plain wheat flour to the riced potatoes and mix everything loosely with a fork or wooden spoon into a crumbly, flaky mixture (do not knead too firmly so that the zwirl remains light and fluffy).

Chef's tip

For a traditional zwirl, it is important to mix the mass loosely with a fork and not stir it, so that it becomes nicely flaky and crispy in the oven.

For those who prefer an even heartier dish, crispy rendered pork cracklings (Grammeln) or diced bacon can be folded into the potato mixture before baking.