Potato Snails

Potato dough rolls cut into 2 cm thick rounds, baked in the oven, served as an insert for thick soups.

Ingredients:

350 g of soft-boiled potatoes in their skins 120 g of whole wheat flour ground black pepper smooth flour for flouring the roll salt

Procedure:

1. Peel the cooled potatoes and grate finely
2. Salt the potatoes and sprinkle them with flour, make a smooth dough
3. Roll out the dough on a floured rolling pin into a rectangle about 1 cm thick, season with pepper and roll into a roll
4. Cut the roll into 2 cm thick rounds, place them on a baking sheet lined with baking paper
5. Bake in a preheated oven at 220 °C until golden brown
6. Serve the potato snails as a side dish to thick soups.