Semmede like grandma's

Ingredients for 6 servings:

• 1,500 g potatoes, floury or mostly waxy
• 100 g flour
• Clarified butter
• salt and pepper
• spice(s) as desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegetarian leftovers

Important: The potatoes must be cooked 2 days in advance! Once the potatoes have cooled, place them in the refrigerator for 2 days, still with their skins, and only peel them when you’re ready to use them. Peel the potatoes and press them through a spaetzle press into a large bowl. Dust the potato mixture with flour and knead the mixture. Don’t press too hard, or large lumps will form. The lumps should be well coated with flour. Heat the clarified butter in a large pan (note: it should be easy to handle, as you’ll need to stir it often), don’t skimp on the clarified butter. Bake the semmede bread over medium heat until golden brown. Stir occasionally to ensure all the bread is evenly golden. Season with salt and pepper just before they’re done (Grandma’s recipe). You can also add other spices if you like. Semmede bread is a wonderful side dish to meat. But I also like to eat it on its own.