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Baden Potato Cake | Crispy Autumn Classic
(0)
60 min
Under an hour
Knuspr-Küche
Ein traditioneller Genuss aus dem Badischen zur herbstlichen Weinlese: Ein herrlich saftiger Kartoffelteig vom Blech, belegt mit cremigem Schmand, fein geschnittenen Zwiebeln, krossem Räucherspeck und aromatischem Kümmel. Goldbraun gebacken und mit frischem Schnittlauch bestreut – die perfekte herzhafte Begleitung zu Federweißem oder einem frischen Glas Wein!
Preparation method
Preparing the potato dough
Peel the floury potatoes, quarter them, and cook in boiling salted water for approx. 20 minutes until tender. Drain, allow steam to evaporate briefly, and mash finely while still warm using a potato masher or potato ricer. Allow to cool slightly.
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Line a baking sheet or shallow baking dish with baking paper or grease thinly with a little butter.
Knead the mashed potatoes with wheat flour, the eggs, melted butter (30 g), 1 tsp table salt, and 1 pinch of ground nutmeg into a smooth dough. Spread the dough evenly onto the prepared baking sheet to about finger-thickness.
Chef's tip
Autumn tip: In Baden and the Palatinate, this potato cake is traditionally served freshly harvested in September and October alongside new wine or sparkling Federweißer.
Variation idea: For a vegetarian option, the smoked bacon can be replaced with well-seared mushrooms or smoked tofu.
Ingredients
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