They are traditionally handmade by rolling out potato dough on a board and cutting the dough into strips. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, sauerkraut and any cabbage dishes.
750g floury potatoes
1/2 cup (60g) plain flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat
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Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes and discard water. When cool enough to handle, peel potatoes and place on a lightly floured surface. Mash potatoes with a rolling pin.
Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1cm. Cut flattened dough into thin strips, about 4cm long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
In a large frypan, heat lard over medium heat. Place the potato strips into the frypan and fry until golden brown on both sides.