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Potato – Garlic – Gröstl

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Ingredients for 2 servings:

  • 600 g potatoes
  • 1 tsp caraway seeds, whole
  • 600 g garlic, fresh, young
  • 2 tbsp oil
  • 1 pinch(s) caraway seeds, whole
  • 1 pinch of marjoram
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the potatoes in salted water with caraway seeds, peel, cool, and slice. Cut the stalk off the tender, young garlic, remove the outer skin, and slice the whole bulb. IMPORTANT: Use young garlic with a delicate aroma; mature garlic will not taste good or work well in this dish. Heat 2 tablespoons of oil in a pan, fry the potatoes until light brown, and season with a pinch of caraway seeds, marjoram, salt, and freshly ground pepper. In another pan, fry the young garlic in 1 tablespoon of oil, season lightly with salt, and add to the potatoes. Mix briefly and serve. Delicious with sausages.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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