Potatoes with a difference: These light potato thalers with rosemary are a pleasure and can be prepared either in the pan or on the grill
Potatoes are incredibly diverse. How about some hearty potato and rosemary thalers, for example? It is based on a simple yeast dough that is mixed with mashed potatoes and diced tomatoes. Fresh rosemary gives the thalers a Mediterranean note. Whether from the grill or from the pan, as an accompaniment to meat or as a vegetarian main course: these potato thalers are a pleasure.
- 400 g potatoes, floury boiling
- 2 sprigs of rosemary
- 60 g dried tomatoes
- 12 g fresh yeast, alternatively 1 level teaspoon dry yeast
- 1⁄2 teaspoon sugar or honey
- 300 g wheat flour, type 550, plus some flour for the work surface
- about 40-60 ml olive oil
- approx. 250 ml sour cream sauce (e.g. from Develey)
- Wash the potatoes and cook them in salted boiling water, then drain, cool, peel and mash with a fork.
- Strip and cut the rosemary from the stems. Finely dice tomatoes.
- Mix 170 ml of lukewarm water with yeast and sugar and let stand covered in a warm place for 10 minutes. Then knead with flour, rosemary and a teaspoon of salt for 10 minutes to form a homogeneous dough, for example in a food processor. Finally, briefly work in the mashed potatoes and diced tomatoes.
- Cover the dough and let rise for another 30 minutes, then form eight flat cakes from the mixture on a floured work surface and let rise for another 15 minutes. Brush the flatbreads with olive oil and cook on the grill (alternatively in a grill pan) over medium heat for 5-6 minutes on both sides.
- Serve with sour cream sauce and, for example, a tomato salad.
Tip: You can also add two tablespoons of crispy fried bacon cubes to the dough.