Polish regional cuisine
Placki ziemniaczane classic
Classic placki ziemniaczane are among the strongest potato dishes ever: golden brown and crispy on the outside, soft and juicy on the inside. It's exactly this simple logic that makes them so good - whether pure, with sour cream or with a little sugar in the Polish style.
Timing
- Preparation: approx. 20 minutes
- Mix the mixture: approx. 10 minutes
- Bake: approx. 20 minutes
- Total: approx. 50 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 10.2 g
- Carbohydrates
- ≈ 60.7 g
- Fat
- ≈ 10.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 large onion · ≈ 100.0 g
- 2 eggs · ≈ 100.0 g
- 3 tbsp flour · ≈ 30.0 g
- Oil for frying · ≈ 32 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg floury potatoes
- 1 large onion
- 2 eggs
- 3 tbsp flour
- 1 tsp salt
- pepper
- Oil for frying
- To serve: sour cream or sour cream
Instructions
- Peel the potatoes and grate them finely together with the onion or grate them finely in the food processor.
- Put the mixture in a sieve and squeeze it out lightly. Let the collected juice stand briefly so that the starch separates. Add the separated starch back to the potato mixture.
- Mix in eggs, flour, salt and a little pepper. The mixture should be moist but not runny.
- Heat plenty of oil in a large pan. Add 1 to 2 tablespoons of potato mixture at a time, flatten and fry over medium to medium-high heat.
- Fry the placki for 3 to 4 minutes per side until golden brown and crispy.
- Drain briefly on kitchen paper and serve immediately hot.
