Wild garlic potato fingers

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The wild garlic season is coming to an end. Since the season is short we try to make the best out of it. Wild garlic paste is the best way to conserve and use through out the year.

Here is a German and Austrian speciality with wild garlic. The famous “Schupfnudeln” – wild garlic potato (dumpling) fingers.
What a great colour and taste!

Wild garlic potato fingers can be served with salad, or as a side dish, or mixed with sauted asparagus and tomatoes. Goes with almost everything.

Wild garlic potato fingers
Gericht: Main Course
Länder & Regionen: Austria
Potato dough
  • 500 g potatoes (suitable for mashed potatoes)
  • a pinch of salt
  • 2 egg yolk
  • a bunch of fresh wild garlic or 2 tbsp wild garlic paste
  • 40 g softened butter
  • 200 g flour, coarse
  • 40 g semolina
To roast
  • butter, ghee or olive oil
  1. Peel potatoes and boil in salted water.

  2. When cooked mash potatoes and let to cool.

  3. Cut fresh wild garlic roughly and blend with egg yolk in a blender.

  4. Add all ingredients to the potatoes and knead to a dough.

  5. Cut a piece of dough, roll and shape into "Schupfnudel" (fingers).

  6. Boil the potato fingers in salted water until they float to the top.

  7. Drain, spread on a tray and leave to cool.

  8. Using a pan, roast the fingers in butter, ghee or olive oil.


Serve the wild garlic potato fingers with salat or as a side dish to roast meat or meat dishes. Also a wild garlic potato finger pan with roasted asparagus and tomatoes tastes great.

Enjoy cooking!

Maggi & Family

You love wild garlic too?
Check our wild garlic cheese puffs or the delicious wild garlic tarte with tomatoes and mozzarella using our wild garlic paste.

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  1. […] dishes:Wild garlic potato fingersGarlic KnotsGrießschmarrn – An Austrian Sweet Semolina […]

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