Пататник — Print Recipe

Layers of grated potato mixed with herbs and butter, baked slowly until golden and crispy on top while creamy inside. This hearty Armenian mountain dish is pure comfort, celebrating the humble potato at its best.

Ingredients

1.5 kg potatoes, peeled
2 large onions, grated
3 eggs, beaten
4 tbsp butter, melted
1 bunch fresh cilantro, chopped
1 bunch fresh dill, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
2 tbsp butter for greasing and topping

Instructions

1 Grate potatoes coarsely using a box grater. Squeeze out excess moisture through a kitchen towel.
2 Mix grated potatoes with grated onion, beaten eggs, melted butter, cilantro, dill, salt, pepper, and cumin.
3 Grease a baking dish generously with butter. Spread the potato mixture evenly, pressing down firmly.
4 Dot the top with small pieces of butter and score the surface into squares for even cooking.
5 Bake at 190C for 45-50 minutes until the top is deeply golden and crispy while the inside remains soft.
6 Let rest for 10 minutes before cutting along the scored lines. Serve hot with yogurt and fresh herbs.

Did You Know?

In Armenian mountain villages, patatnik was traditionally baked in a tonir oven, where the intense radiant heat created an incomparably crispy crust that modern ovens struggle to replicate.