Ingredients:
2 kg. potatoes
2 onions
50 ml olive oil
Salt
Pepper
Cumin

Preparation and serving:
Boil the potatoes, but not completely, that they are still hard in the centre. Cool down with cold water, peel and grate. Flavour with salt. Heat the oil in a sautee pan and spread the potatoes over the pan bottom, but to not stir. Roast until the lower side gets gold brown. Spread over the potatoes the fine chopped onion, the pepper and the cumin. Then turn over with a move of the pan or help yourself with the cover of the fan. Roast until this side is also gold brown.
Sauteed potatoes are served as atraditional side dish for Viennese boiled beef (Tafelspitz), as well for roasted sausage.

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