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Traditional Viennese Baker's Potatoes | Crispy from the Oven
(0)
75 min
Under an hour
Gurkerl Küche
Ein herzhafter Wiener Klassiker aus dem Backrohr: Fein gehobelte Erdäpfel und goldbraun angeschwitzte Zwiebeln, in kräftiger Rindsuppe mit frischem Thymian saftig gegart und mit goldgelben Butterflocken knusprig überbacken.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Grease an ovenproof baking dish with a little butter.
Peel the potatoes, wash thoroughly, and slice them into 2 to 3 mm thin slices using a mandoline. Peel the onions and cut into thin half-rings. Finely chop the garlic.
Melt 20 g of butter in a pan. Gently sauté the onions together with the chopped garlic over medium heat for about 6–8 minutes until soft and lightly golden brown. Season with a little salt and caraway seeds.
Chef's tip
Baker's potatoes (pommes boulangère) were traditionally placed into the baker's oven to cook in the residual heat after bread was baked. They taste wonderful as a standalone vegetarian main dish with a green salad or as a classic side dish to Viennese Tafelspitz and braised beef roast.
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