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Crispy Oven-Baked Potato Rounds | With Caraway & Herb Quark
(0)
50 min
Under an hour
Gurkerl Küche
Knusprig im Backrohr geröstete Erdäpfelradln mit feinem Kümmel und brauner Butter, serviert mit einem herrlich frischen Kräutertopfen-Dip. Der perfekte österreichische Klassiker für den Feierabend!
Ingredients
Preparation method
Preparation & slicing potatoes
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan). Line a baking sheet with baking paper.
Thoroughly wash the potatoes, rub dry, and cut unpeeled into slices (rounds) about 5–7 mm thick.
Baking in the oven
Gently melt the butter. In a large bowl, thoroughly toss the potato slices with the melted butter, whole caraway seeds, 1 tsp fine salt, and a generous pinch of freshly ground black pepper so that all slices are well coated.
Chef's tip
Tip: If you like your potato rounds particularly crispy, switch on the oven's grill function for the last 3–5 minutes.
Serving suggestion: A fresh green leaf salad with a classic pumpkin seed oil vinaigrette pairs wonderfully with this.
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