ReceptnaptárPotato breadsticks
Potato sticks are crisp, salty, buttery potato snacks, excellent with beer or wine, or as a snack. The potato makes the dough juicier and softer. Old recipes worked with 250 g each of butter and flour; today with a little less butter they are still crumbly.
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Ingredients
Method
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- Boil the potatoes in their skins until soft, peel them, press them through a sieve and let them cool completely. This is important, because warm potato would melt the butter.
- Mix the flour with the salt, rub in the cold butter, then add the potato and quickly knead into a dough by hand. Wrap in cling film and chill for 2 hours.
- Preheat the oven to 200 °C (180 °C fan) and line a baking tray with parchment paper.
- Roll the dough out on a floured board to about 1 cm thick and cut it with a sharp knife into sticks of 1x8 cm. Place the sticks on the tray.
- Brush the sticks with the beaten egg and sprinkle with caraway seeds and coarse salt.
- Bake at 200 °C for 12-15 minutes until golden brown and crisp. Cool on a rack. They stay crisp for 3 days in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cool the potato completely, otherwise the butter melts.
- Chill the dough well so it is easier to handle.
- You can also sprinkle with cheese or spices.
- They keep for 3-4 days in an airtight container.
Frequently asked questions
Can they be frozen?
Yes, the raw sticks for 1 month; bake straight from frozen.
What can replace the caraway?
Sesame seeds, poppy seeds or cheese.
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