17 recipes using potatoes — Wiener schnitzel, Tafelspitz, Kaiserschmarrn — refined Central European cooking.
These 17 austrian potatoes recipes are ready in about 58 minutes on average, with 220–720 kcal per serving, and 24% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Austrian cuisine — Wiener schnitzel, Tafelspitz, Kaiserschmarrn — refined Central European cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Austrian cooks work with potatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, frying and caramelising.
The comforting carbohydrate that roasts, mashes, fries and bakes its way into cuisines worldwide. In this collection it's most often cooked with fine sea salt, butter, onion, garlic, chives and citrus juice or vinegar. The dishes here span austrian classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Wiener Schnitzel is the highest-rated dish in this collection at 4.9★ from 4,321 ratings.
Austria's most iconic dish: veal escalope pounded paper-thin, breaded in a soufflé-light coating and fried in clarified butter until golden with the characteristic 'souffle' — served with lemon and lingonberry jam.
Austrian potato goulash with paprika, onions and frankfurt sausages — a hearty Viennese meatless weeknight dish.
Austria's most famous veal cutlet — pounded thin, breaded, fried in butter, served with lemon and parsley potatoes.
Vienna's icon — milk-fed veal pounded paper-thin, dredged in flour-egg-breadcrumb, swim-fried in foaming butter until golden and crisp.
Austrian Market Lemon Herb Rice Bowl brings austrian flavor to a practical rice bowl built with chicken thighs, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Village Smoky Tomato Soup brings austrian flavor to a practical soup built with mushrooms, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Garden Sesame Lime Skillet brings austrian flavor to a practical skillet dinner built with cauliflower, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Harbor Charred Pepper Noodles brings austrian flavor to a practical noodle dish built with rice noodles, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Mountain Green Herb Salad brings austrian flavor to a practical salad built with grilled chicken, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Homestyle Smoky Tomato Traybake brings austrian flavor to a practical traybake built with sweet potatoes, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Street Sesame Lime Fritters brings austrian flavor to a practical fritters built with salted fish, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Austrian Golden Charred Pepper Breakfast Plate brings austrian flavor to a practical breakfast plate built with beans, butter, poppy seeds, apples and breadcrumbs, and a fresh chives finish.
Thinly sliced warm potatoes dressed in a tangy broth, vinegar and mustard dressing, the classic Austrian companion to schnitzel.
Whole fresh apricots wrapped in a soft potato or quark dough, boiled, then rolled in buttery cinnamon breadcrumbs.
Warm sliced potatoes dressed in a tangy vinegar and mustard dressing with chives — Austria's classic no-mayonnaise potato salad, erdäpfelsalat.
Roasted peppers, onion and potatoes baked with a warm paprika and caraway seasoning — a hearty Austrian vegetable side dish.
A festive Austrian roast goose plate with red cabbage and crisp turmeric-golden roasted potatoes.
Match the type to the dish: floury/starchy potatoes (Maris Piper, russet) for fluffy mash and crisp roasts; waxy ones for salads and gratins that need to hold their shape. Avoid green or sprouting tubers.
Store cool and dark, never in the fridge. Parboiling then roughing up the edges gives the crunchiest roast potatoes; soaking cut chips removes surface starch for crisper frying.
A filling source of potassium, vitamin C and resistant starch — most of the fibre and nutrients sit just under the skin.
Most of these 17 Austrian potatoes recipes are ready in around 58 minutes from start to finish. The quickest, Wiener Schnitzel (Authentic Viennese Veal Cutlet), takes about 30 minutes, while the slower-cooked dishes run up to 210 minutes.
Across this collection they range from about 220 to 720 kcal per serving, averaging 461 kcal — Austrian Erdäpfelsalat (Warm Potato Salad with Vinegar Dressing) is the lightest option at 220 kcal.
Erdäpfelgulasch is a great place to start — it's rated easy and comes together in about 60 minutes. 24% of the recipes here are beginner-friendly.
In these recipes, potatoes is most often paired with fine sea salt, butter, onion, garlic, chives and citrus juice or vinegar. Austrian kitchens also lean on its own regional aromatics, fats and signature spice blends.
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