Main Ingredients

• 2 kg potatoes (boiled in their skins)
• 500g all-purpose flour (approximate amount, adjust as needed)
• 2 heaped tbsp homemade lard (pork fat; can substitute with high-quality butter if needed)
• 2 tbsp salt (or to taste)

Step 1: Boil and Mash the Potatoes

Boil the potatoes in their skins in salted water until completely tender. While still warm, carefully peel them. Press them through a potato ricer, leaving a few small chunks for a rustic, home-style texture rather than working them completely smooth.

Step 2: Prepare the Dough

Add the lard, flour, and salt to the still-warm mashed potatoes. Knead the mixture thoroughly by hand. You should get a soft, pliable dough where the potato clearly dominates over the flour. If the ratio is correct, the dough will not stick to your hands but will remain tender.

Step 3: Shape and First Bake

On a well-floured work surface, roll the dough out to a thickness of about 1 cm (0.4 inches). Lightly score the top surface in a crosshatch pattern using a knife or a biscuit cutter, then cut out the rounds. Arrange them on a greased baking sheet and bake in a preheated oven at 190°C (375°F) for about 20 minutes.

Step 4: Flip and Finish Baking

Once the bottoms of the pogácsa are nicely browned and red, carefully flip each one over. Continue baking for another 10 minutes, or until the other side is also beautifully golden and crisp.