Crispy potato pancakes from the oven

Ingredients for 4 servings:

• 1.2 kg potatoes
• 3 eggs
• 3 tbsp flour
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

fat-free and odor-free, approx. 16 pieces

Peel the potatoes and then grate them into coarse sticks using a grater, either by hand or in a food processor. Pre-cook the potato sticks in boiling salted water for 5 minutes. The potatoes should not be cooked all the way through, as otherwise they will fall apart during further processing. Place the pre-cooked potatoes in a sieve, rinse with cold water, and allow to drain. Then place the sticks in a clean kitchen towel and squeeze out any remaining water. Place the potatoes in a large bowl and season with salt, pepper, and freshly grated nutmeg. Beat the eggs and mix with the potatoes. Stir in the flour to thicken. Place the potato mixture on a baking tray lined with baking paper and spread evenly. Bake the potato pancakes in a preheated oven at 200°C (convection oven) for about 30 minutes until crispy brown, then cut into 16 pieces and serve. Serve with apple sauce or smoked salmon with a dip.