Pan fried potato rounds. It feels like it’s been ages since I had these the last time as a kid from my aunt. I missed them… Basically, these are flattened german potato dumplings (Kartoffelklöße) fried in butter to golden brown deliciousness. Here’s how:

Ingredients (for 2):

1 kg waxy potatoes
100 g all-purpose flour
2 heaping tbsp. potato starch
1 egg
1/2 bunch of parsley
Salt and pepper
2-3 tbsp. of butter



Chop the parsley. Peel the potatoes and cut them into chunks. Mix flour and starch.

Starting with cold salted water, boil the potatoes for about 20 mins. until soft and cooked through. Drain and let steam off to dry.

Mash the potatoes and season with nutmeg, salt and pepper (potatoes can take some hearty salting). Then mix with the flour-starch-mixture, the egg and chopped parsley. Form a smooth dough. Form patties of your preferred size and of about 2 cm thickness.

Melt a generous amount of butter in a pan and sauté the rounds over medium-to-rather-low heat until golden brown, then turn over and do the same again. Serve drizzled with the melted butter and sprinkled with salt and pepper to your liking.


You can have these as a single dish, with butter as described above or with gravy, with mushroom sauce, with buttery roasted breadcrumbs… Or you have it as a side for a nice roast or duckling… Or mixed with leftover chicken, duck or pork… Endless possibilities and always delicious 🙂