A rustic, dense potato cake from the Rhodope Mountains, made with grated potatoes, onions, spearmint, and butter, slowly baked until golden and crispy. Mountain comfort food at its finest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron skillet
Garnishes: spearmint sprinkle, butter
Accompaniments: Bulgarian yogurt, salad
Instructions
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1
Grate potatoes on the coarse side of a box grater. Squeeze out excess moisture with a clean towel.
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2
Grate onions and mix with the potatoes. Season with salt, pepper, and dried spearmint.
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3
Melt half the butter and mix into the potato-onion mixture. If using cheese, fold it in now.
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4
Grease a cast iron skillet or baking pan with remaining butter. Press the potato mixture firmly into the pan in an even layer.
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5
Bake at 200C for 45-50 minutes until the top is deeply golden and crispy, while the inside remains dense and moist.
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6
Let cool for 10 minutes, then flip onto a plate or cut into wedges directly from the pan. Serve with yogurt.
Did You Know?
In the Rhodope Mountains, patatnik was traditionally cooked over an open fire in a copper pan called a sach, which gave it an unmatchable smoky flavor.
Chef's Notes
Equipment Tips
- box grater
- cast iron skillet or baking pan
- oven
Garnishing
spearmint sprinkle, butter
Accompaniments
Bulgarian yogurt, salad
The Story Behind Пататник
Patatnik is the signature dish of the Rhodope Mountains in southern Bulgaria, where the harsh climate and limited ingredients inspired creative potato cookery. The dish relies on the fragrant dried spearmint that grows wild in the mountains and the rich butter from Rhodope sheep and goat herds. It remains a dish closely tied to its geographic origin, rarely found in lowland Bulgarian restaurants.
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