GERMAN HOME FRIED POTATOES
This recipe is from Horst Mager owner of the Rheinlander in Portland, Oregon. We love the food at the Rheinlander and Gustav's(another of his restaurants)
Provided by Lavender Lynn
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in their jackets, until done.
- Cool slightly and peel.
- Cut into thin slices while still warm.
- In a non-stick skillet, add a mixture of canola oil and olive oil- just enough to coat the bottom of pan.
- Heat oil and add potato slices, garlic, and onion.
- Season with salt and pepper.
- Saute until golden brown.
- Sprinkle liberally with chopped chives or parsley.
Nutrition Facts : Calories 581.4, Fat 14.7, SaturatedFat 1.7, Sodium 116.4, Carbohydrate 104.5, Fiber 11.4, Sugar 9.4, Protein 12.5
GERMAN FRIED POTATOES
My Grandmother got this recipe when she and my mom lived in Germany. This is my all time favorite way to fix potatoes.
Provided by chris_tam
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes.
- Sometimes I peel the potatoes and sometimes I don't. It's good either way.
- Slice the potatoes into 1/8-inch thick slices.
- I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
- Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
- Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
- You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
- Good with steaks and a salad.
- Estimated on servings time to make.
SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Provided by nch
Categories World Cuisine Recipes European German
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
- Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
- Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
- Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
- Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g
GERMAN FRIED POTATOES
This is my family's favorite way to fix potatoes. My mom used to make these with steaks and a salad. Delicious!
Provided by Recipe USA
Categories Potato
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes.
- Sometimes I peel the potatoes and sometimes I don't. It's good with skins off or on.
- Slice the potatoes into 1/8 inch thick slices.
- I take frozen bacon because it's easier to cut and cut strips with kitchen shears to get my one-inch pieces.
- Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep.
- Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
- Cook on Medium high heat, stirring and watching so that potatoes don't burn -- because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
- You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
- "My mom used to make these. Got the recipe when we lived in German.
Nutrition Facts : Calories 649.9, Fat 52.8, SaturatedFat 12.3, Cholesterol 38.6, Sodium 491.6, Carbohydrate 34.7, Fiber 4.7, Sugar 3, Protein 10.7
GERMAN-STYLE FRIED POTATOES
Boiling the potatoes and chilling them overnight makes them easy to cut and saute. From Bon Appetit October 2009. Time does not reflect chilling the potatoes over night.
Provided by lazyme
Categories Low Protein
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes.
- Drain.
- Refrigerate potatoes overnight.
- Cut potatoes into 1/2-inch cubes (do not peel).
- Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.
- Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.
- Add half of potatoes to each skillet; sprinkle with coarse salt.
- Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
- Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute.
- Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
- Pour half of vinaigrette over potatoes in each skillet and toss to coat.
- Remove from heat.
- Season to taste with salt and pepper.
- Transfer all potatoes to large bowl.
- Sprinkle with chives.
Nutrition Facts : Calories 261.6, Fat 11.8, SaturatedFat 3.3, Cholesterol 6.1, Sodium 46.6, Carbohydrate 30.5, Fiber 3.2, Sugar 3.4, Protein 3.7
GERMAN-STYLE FRIED POTATOES
Provided by Bruce Aidells
Categories Beer Onion Potato Side Sauté Kid-Friendly High Fiber Fall Oktoberfest Pan-Fry Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.
- Cut potatoes into 1/2-inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.
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