goes a Slovenian saying that means that a person is really lucky. That Slovenians love potatoes is evident from the fields where local varieties are grown, as well as from restaurant menus on which potato is the most common side dish. In modern cuisine, potato takes on new dimensions and perfectly complements other local ingredients to compose a unique symphony on the plate. That potatoes are highly regarded in Slovenia is evident from the monument dedicated to the potato and Maria Theresa in Šenčur and the numerous potato holidays and festivals.
Potato dishes are among the traditional dishes in all 24 Slovenian gastronomic regions. There are no typical hotpot dishes and dumplings without potato. It’s also combined with žganci (buckwheat mush), pasta, eggs and cottage cheese. Potato dough serves as the basis for numerous delicious dishes. It’s used as a filling in the most famous Slovenian dishes, such as the Idrija žlikrofi and štruklji dumplings. Below are some traditional recipes that include potato and traditional dishes that feature potato.
And a few more traditional dishes that feature potato.
Since the 19th century, the most widely known and popular dish in Slovenia, especially on Saturdays and Sundays, and eaten during the week as well, has been roast potatoes. Roast potatoes are also a mandatory dish for a typical lunch in the capital of Slovenia. If you wish to try really good roast potatoes, then visit one of the Jezeršek restaurants. They use the Bellarosa potato variety, which has red skin and yellow flesh. It was selected at an internal competition in which it was the winner among five different varieties in the category of Jezeršek roast potato. The Jezeršek family buys potato from local suppliers. And what is their recommended recipe for delicious roast potato?
Ingredients:
beef soup
Preparation:
Cook the potato in its skin, then peel it, allow it to cool and slice it thinly. Sauté the finely chopped brown onion in oil and add dry cracklings. When the cracklings start to sizzle, add the cooled sliced potato. Then start roasting. First, add the soup so that the potato soaks in all the good qualities of the beef soup. The potato will then form a crust, which will create the right flavour together with the starch, cracklings and sweet onion. Potato prepared in this way does not need anything else (e.g. meat). Be generous with the onion and cracklings.
Since 2001, the Society for the Recognition of Roasted Potatoes as a Distinct Dish has been organising the annual World Roast Potato Festival, where visitors can taste this potato dish prepared in over a hundred ways. The festival usually takes place in September, and is held in a different place every year.
The Society is also responsible for the erection of a potato monument, which can be seen in Šenčur, a place that is said to be the home to the most potato farmers in Slovenia. The monument to this venerable tuber is also a monument to Empress Maria Theresa, who introduced mandatory potato planting in Slovenian crown lands during her reign in the 18th century.
The potato is an indispensable part of Slovenian traditional and modern cuisine. The Repovž family has an organic farm and owns a genuine countryside inn where they cater for culinary nostalgics and seekers of modern combinations of local ingredients. This also applies to potato dishes. Potatoes are grown organically by the family, guaranteeing a good basis for the preparation of authentic dishes. We offer two delicious recipes: the first one being more traditional and the second one having a modern touch.
Ingredients:
5 g of beetroot powder
Preparation:
Prepare the beetroot powder by cutting young fresh beetroot into thin slices and drying them overnight at a low temperature (maximum 40°C). Once they are completely dry, finely grind them in a blender.
Cook the potato in salt water. Remove the water, peel the potato and mash it. Add the egg, flour, butter, salt (if necessary) and beetroot powder in the potato, which should not be too hot. Quickly mix everything into a dough. Form long strips and cut them into 2 cm long gnocchi. Cook the gnocchi in boiling salt water until they rise to the surface. If you wish, fry them in a hot pan or roast them in breadcrumbs before serving.
Ingredients:
nutmeg
Preparation:
Peel the potato and cut it into larger chunks. Cook it in cream and milk (fifty-fifty) and season to taste. Blend it until smooth in a blender/thermomix. If necessary, add some milk. Pour the mixture into your whipped cream dispenser and use 1 to 2 scoops to dispense the potato foam.
Enjoy!
The World Roast Potato Festival is only one of the unusual festivals that you can experience in different parts of Slovenia. Every region also offers festivals celebrating various dishes, including a plethora of those involving potatoes. In the countryside, these festivals include largest potato competitions, and games such as potato throwing or blindfolded potato digs. Potato Night is organised in Bovec every August and the traditional Frikafest takes place in Tolmin in October.
Explore other culinary events around Slovenia where you’re likely to encounter potatoes as well.
Irrespective of where you choose to eat, you’ll always find something to suit you. Slovenia has great traditional and modern cuisine full of diverse flavours. If you can, visit the establishments of the best Slovenian chefs and don't forget that Slovenian specialities also make great souvenirs.
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