Potato Wedges with Spiral

(*) Cooking as in East Prussia Grate the raw and peeled potatoes in water (so that they do not turn brown). Squeeze them well with a kitchen towel until they form a crumbly mass. Peel the cooked, peeled potatoes and press them through a press. Mix both potato masses together. Add flour, egg and salt and knead to a firm dough.

Rest for 30 minutes. Form long wedges and cook in boiling salted water for 15 minutes.

In the meantime, fry the bacon and onions until crisp. Place the wedges on a heated plate, pour the “spircles” over them and bring to the table.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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