Summary

Ingredients

• 1 kg potato (s)
• 150 grams flour
• salt
• Clarified butter

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Instructions

1. Boil the potatoes in their skins and let them cool. It is important that they are really cold! Otherwise they will draw water later.
2. Put the peeled potatoes through a potato press and mix quickly and crumbly with the flour and salt.
3. Heat the clarified butter in a pan and fry the potatoes until crispy, stirring constantly.
4. It is eaten as the sole dish in the Upper Palatinate kitchen, but can certainly also be used as a side dish.