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-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.
RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY
Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt
Provided by Eva Merz
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
- After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
- Mash potatoes until no lumps remain.
- Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
- Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
- Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
- Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
- In a medium-sized pan, melt the butter.
- Add noodles and bacon and fry until both are golden brown on all sides.
- Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
- Top with green onions before serving.
- Enjoy!
Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
GERMAN POTATO SOUP
German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.-Carolyn Ringer, North Little Rock, Arkansas
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.
Nutrition Facts :
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.
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