GERMAN POTATOES
Make and share this German Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 1/2-inch cubes.
- Rinse with cold water.
- Drain.
- Pat potatoes dry with kitchen towels.
- Pour oil into heavy deep skillet to depth of 3/4-inch.
- Heat over medium-high heat until thermometer registers 375ºF.
- Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes.
- Using slotted spoon, transfer potatoes to paper towels; cool.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
- Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).
- Preheat oven to 400ºF.
- Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat.
- Add potatoes and saute until golden brown, about 3 minutes.
- Season mixture to taste with salt and pepper.
- Spread mixture on heavy large baking sheet.
- Bake until potatoes are cooked through and crisp, about 15 minutes.
Nutrition Facts : Calories 317.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 61.5, Carbohydrate 60.7, Fiber 7.8, Sugar 5, Protein 7
GERMAN POTATOES
Make and share this German Potatoes recipe from Food.com.
Provided by JackieOhNo
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in iron skillet. When hot, add potatoes, turning until light brown. Add onion and cook 5 minutes longer. Season with salt and pepper. Pour in water or broth and cover with lid. Reduce heat, stirring occasionally. Cook until tender.
Nutrition Facts : Calories 249.8, Fat 13.8, SaturatedFat 1.8, Sodium 7.4, Carbohydrate 29.9, Fiber 2.9, Sugar 2.4, Protein 2.9
GERMAN POTATO SALAD
Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.
Provided by Mary Nolan
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
- Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
GERMAN POTATOES
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
- In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.
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.
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.
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
GERMAN COTTAGE POTATOES WITH BACON
Posting for ZWT 6 and it was found on About.com for German Food. It sounds delicious!! Article states: Bratkartoffeln are a German food that people often want to recreate at home. There are two main tricks to making great pan-fried potatoes. Start them in a single layer in the pan with plenty of fat and do not put a cover on the pan. These potatoes with take 20 - 30 minutes to cook a crispy, golden brown but the wait is worth it.
Provided by diner524
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead.
- Chop bacon or "Bauchspeck" into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan. Add the butter and melt, but don't brown.
- Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
- Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them.
- Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning.
- At home, these potatoes are traditionally served with fried eggs, pickles and green salad.
- Note: I use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.
Nutrition Facts : Calories 181.8, Fat 9.4, SaturatedFat 4, Cholesterol 17.3, Sodium 150.6, Carbohydrate 20.9, Fiber 2.7, Sugar 1.3, Protein 4.1
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