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Savory Potato Pofesen | Crispy from the Oven
(0)
55 min
Under an hour
Gurkerl Küche
Außen herrlich kross gebacken und innen samtig-weich mit geschmolzenem Bergkäse gefüllt: Diese traditionellen Erdäpfel-Pofesen bringen echten Wiener Wirtshauszauber direkt auf den Teller. Im Backrohr goldbraun gebacken und serviert mit frischem Schnittlauch-Sauerrahm-Dip.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the potatoes, peel them, and cut into uniform slices about 5 mm thick. Cut the mountain cheese into matching slices. Peel and finely chop the garlic. Finely chop the chives.
Filling & Breading the Pofesen
Place a slice of mountain cheese between two potato slices and press lightly together to form compact potato sandwiches. Season with a pinch of salt, pepper, and finely ground caraway seeds.
Chef's tip
The pofesen become especially crispy if you mix a small splash of rapeseed oil into the melted butter or use clarified butter.
For an even heartier version, a thin slice of bone-in ham or bacon can also be added into the potato pocket alongside the mountain cheese.
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