Fried Apples À La Sacher

For the Braterdäpfel á la Sacher, tourniquet (cut into shape) the peeled, raw potatoes as desired and boil in salt-cumin water for about 15-18 minutes until soft.

Lift out and drain well. Heat clarified butter and fry the potatoes in it until golden brown. Before serving, season the roast potatoes á la Sacher with salt.

Related Recipes:

Bratl of Mangalitza Wool Pig with Oven Pumpkin and Curd Cheese Napkin DumplingsFor the roast of Mangalitsa Wooly Pig with oven squash, fill a roaster with 3 cm of water and boil the rind on... Endive Salad with Grammelnut’nFor the endive salad with gram nuts, boil the peeled potatoes in lightly salted water until soft. Let steam... GrumbirngulyásFor the Grumbirngulyás finely chop onions, bacon cut into small cubes, peel potatoes and cut into quarters... Fried Herring with Fried PotatoesFor the marinade, put white wine and vinegar with green new spice, peppercorns, bay leaves, cinnamon stick... Tasty Potato GoulashMix the cumin, marjoram and the chopped garlic. Set aside. Fry bacon and onions in lard until golden brown... Fried ApplesFor the roast potatoes boil potatoes the day before with the skin in salted water, strain and rinse. The next... Roast Chicken with Roasted Potatoes From the Roman PotFor the roast chicken from the Roman pot, first put the Roman pot in the water in time. Dice the cleaned... Duck Breast with Goose Liver Sauce and Pear-Potato GratinFor the duck breast with foie gras sauce, boil the potatoes for about 15 minutes. They should not be soft, but... Beet in Nut Crust with Pear-Ginger RagoutCook beets in salted water, covered, over low heat until tender (takes about 40 minutes). Meanwhile, grind... Red Lentil Soup with CuminFor red lentil soup with cumin, first peel and chop onion and garlic. Cut the tomatoes into small pieces as...