Potato Scones with Dill

Small, golden-brown scones made from potato dough, enhanced with the healing touch of dill, are soft inside and crispy outside.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 450 g Potatoes, white

  • 115 g Flour, Whole wheat

  • 100 ml Oil, olive

  • 1 bouquet Dill, fresh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash the dill, drain it, and chop it finely. Wash and peel the potatoes. Cut larger potatoes in half. Place the potatoes in a pot and cover with enough water to reach two fingers above the potatoes. Salt the water. Bring the pot to a boil, then reduce the heat and cook for another 20 minutes. Drain the cooked potatoes well, transfer them to a bowl, and mash them while still hot.

  2. Add flour, two tablespoons of oil, dill, and pepper to the hot mashed potatoes. Mix everything into a soft dough. Roll out the dough on a well-floured surface to a thickness of 5 mm. Cut out circles with a diameter of 5 cm from the dough.

  3. Heat the remaining oil in a pan with a thick bottom. Fry the potato scones in the hot oil for 5 minutes on each side until they turn golden brown. Serve hot. You can offer sour cream on the side.

Nutrition Information (Per 100g)

  • Calories: 68.89 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 14.89 g
    • Sugars: 0.89 g
  • Protein: 0.89 g
  • Fiber: 2 g

Advice

Use the potato dough immediately after kneading, as it becomes sticky over time and is difficult to shape.