John Myers
Ingredients for 4 servings:
- 1 kg potato(s), waxy
- salt water
- 2 large gherkins
- ½ liter beef broth or vegetable broth
- 2 tbsp oil or lard
- 2 tbsp Flour, smooth
- 1 onion(s)
- 2 bay leaves
- 1 tbsp marjoram
- 1 shot of apple cider vinegar or other vinegar
- salt and pepper
- nutmeg
- e.g. Dill, chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
roasted potatoes – a traditional poor man’s meal from eastern Austria, simple, quick and filling
Boil the potatoes in salted water until soft and let cool. Then peel and thinly slice them, along with the gherkins. Dice the onion. Heat the oil, fry the onion briefly, add the flour, and stir to make a golden brown roux. Then pour in the stock. Add the bay leaves and marjoram and simmer on low heat for 10 minutes. Add the potatoes and gherkins to the sauce and simmer for another 10 minutes. Season with salt, pepper, and nutmeg, along with a dash of vinegar. Finally, add the chopped dill. There are numerous variations of this recipe. Meat lovers often add a thinly sliced knackwurst (Austrian version) to the sauce along with the potatoes. Alternatively, you can also serve the knackwurst as an Augsburger (halved lengthwise with a cross-shaped cut on the top) and fry it on both sides in fat and serve it with the side dish.
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