Potato Sterz - Austrian
This simple Austrian fried potato dish was historically a staple for the poor. It's so tasty and is now popular throughout Austria and Southern Germany.
- Ready In:
- 2 lbs russet potatoes (or other starchy potato)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 cup vegetable oil (can use lard, bacon fat, clarified butter or combination for extra flavor)
- 1⁄2 sour cream
- Boil potatoes in their skin until tender. Let cool. (Ideally, refrigerate overnight.) When cool, peel potatoes and grate them.
- Add flour and salt and mix thoroughly. You should end up with floury crumbles.
- Place the oil (or other fat) in a large frying pan over medium low heat. Gently fry and flip until the crumbles are nicely browned but not burned. Remove from the pan and serve with a dollop of sour cream on top. Tastes great with refreshing apple sauce.
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Thanks for posting this recipe, PanNan. We were looking for something light and flavorful, and this fit our needs nicely. I didn't have any applesauce, so I sliced up a few apples and fried them in butter with a bit of cinnamon and sugar sprinkled on top. The potatoes were surprisingly tasty on their own, but the dollop of sour cream on top added a bit of zing to each bite. Made for Culinary Quest 2017 (Austria).1Reply