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Plattgeschmelzde – Saarland Cuisine

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Plattgeschmelzde – Saarland Cuisine

The perfect plattgeschmelzde – saarland cuisine recipe with a picture and simple step-by-step instructions.

  • 1,5 kg Potatoes
  • 3 size Onions
  • 3 tbsp Margarine
  1. Peel and quarter the potatoes (1x lengthways, 1x crosswise). Cook in salted water not too soft.
  2. While the potatoes are boiling, the onions are peeled and diced. Heat the margarine in a saucepan and fry the onion cubes until brown.
  3. Use the slotted spoon to remove the potatoes from the water and place them in a shallow bowl (Saarland: flat). Then pour the onion fat over the potato wedges and serve.

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  1. In the past, to save money, this dish was eaten with a salad on weekdays. There was Lyoner on Sundays. A piece of meat today …
Dinner
European
plattgeschmelzde – saarland cuisine

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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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