German Potatoes Food

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AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

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

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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 POTATOES



German Potatoes image

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

2 3/4 lbs russet potatoes
vegetable oil
2 tablespoons butter
1 1/2 cups onions, chopped
1/2 teaspoon paprika

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



German-Style Fried Potatoes image

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

4 pounds unpeeled medium-size red-skinned potatoes
4 1/2 tablespoons olive oil
3 tablespoons malt vinegar or white wine vinegar
1 tablespoon Dijon mustard
6 tablespoons lard, rendered bacon fat, or olive oil, divided
Coarse kosher salt
6 tablespoons lager beer, divided
2 1/2 cups finely chopped red onions, divided
1/3 cup chopped fresh chives or green onions (green parts only)

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.

GERMAN POTATO SALAD



German Potato Salad image

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

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

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 POTATO PANCAKES - KARTOFFELPUFFER



German Potato Pancakes - Kartoffelpuffer image

Authentic recipe for German potato pancakes (Kartoffelpuffer) - crispy, golden discs of fried grated potatoes with a soft inside. Popular snack at beer gardens and folk fests they also double as a side for roasts and brats. Yield is about 8-10 pancakes, depending on size.

Provided by CraftBeering

Categories     Beer Garden Menu

Time 40m

Number Of Ingredients 7

2 lbs starchy potatoes, such as Russet (see substitute suggestion in notes)
2 eggs
1 tsp salt
1/2 tsp pepper
1 tsp nutmeg
1 tbsp corn or potato starch (use if you do not intend to use the starch from the potatoes)
cooking oil, as needed for pan frying

Steps:

  • Peel and coarsely grate the potatoes*. Place in a colander or large sieve over appropriately sized bowl and let drain for 10-15 minutes. Press a couple of times to help the process along. (Alternatively, place the grated potatoes in a clean cheese cloth and squeeze out all the water.)
  • Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and either discard the liquid and reserve the starch settled underneath it or discard everything.**
  • Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
  • Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon. (Do not overcrowd the pan).
  • Fry until each side is golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
  • Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.

Nutrition Facts : Calories 294 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 641 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GERMAN FRIED POTATOES



German Fried Potatoes image

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

3 lbs potatoes, any kind
1 lb bacon, maple flavored, cut in 1-inch pieces
2 large onions, diced
1 bunch fresh parsley, chopped
salt and pepper
1 cup olive oil, for frying

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 POTATO SOUP (KARTOFFELSUPPE)



German Potato Soup (Kartoffelsuppe) image

Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl! It's one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)

Provided by Neriz

Categories     Soup

Time 40m

Number Of Ingredients 15

2 tbsp olive oil
2 cloves garlic, sliced finely
1 small onion, sliced finely
1 medium carrot, diced
1 stalk celery, diced
1/2 kg potatoes, diced
3 cups stock
1 bay leaf
3/4 cup double cream
1 tbsp butter, heaping, chilled
1 lemon, grated zest
1/4 cup spring (green) onions, cut into thin rings
salt and pepper, to season
dash cumin powder (optional)
dash nutmeg powder (optional)

Steps:

  • Heat up olive oil on a medium-sized pot.
  • Once olive oil is ready, add garlic and onion.
  • Cook until garlic becomes fragrant and onion becomes softer.
  • Add carrot and celery. Mix and cook for a few minutes.
  • Add potatoes, stock and bay leaf.
  • Cover with a lid and bring to a boil.
  • Keep simmering until the vegetables are slightly cooked (i.e. softened).
  • Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
  • Add double cream and butter. Mix until butter has completely dissolve.
  • Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
  • Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
  • Mix to combine everything.
  • Add spring onions. Mix, taste and adjust the seasoning, if desired.
  • Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
  • Serve. Garnish with more spring onions, if desired.

Nutrition Facts : Calories 318 kcal, ServingSize 1 serving

GERMAN POTATO SALAD



German Potato Salad image

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

Provided by Julia Foerster

Categories     Salad     Side Dish

Time 50m

Number Of Ingredients 11

2 pounds waxy potatoes
6-8 slices bacon (finely diced)
½ cup finely chopped onion
¾ cup beef stock
6 Tbsp white vinegar
1 tsp mustard (Dijon or mild German mustard)
2 Tbsp vegetable oil (sunflower or avocado oil work best)
1 tsp sugar
½ tsp salt (or more to taste)
¼ tsp black pepper (freshly ground )
2 Tbsp chopped parsley (or chives)

Steps:

  • Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
  • Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
  • Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
  • Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BRATKARTOFFELN (GERMAN COTTAGE POTATOES WITH BACON)



Bratkartoffeln (German Cottage Potatoes With Bacon) image

German restaurants serve Bratkartoffeln with everything from fish to Schweinehachse. You can cook restaurant-quality pan-fried potatoes at home.

Provided by Jennifer McGavin

Categories     Breakfast     Brunch     Dinner     Lunch     Side Dish

Time 1h

Yield 2

Number Of Ingredients 8

1 pound/500 grams potatoes
Salt, to taste
2 to 3 ounces bacon , chopped, Bauchspeck is best
1 tablespoon butter
1/4 cup finely onion, chopped
Optional : 1/4 teaspoon marjoram
Optional : 1/4 teaspoon caraway seed
Black pepper, to taste

Steps:

  • Gather the ingredients.
  • Scrub whole potatoes of the same size and cook in salted boiling water until easily pierced with a fork. Cool slightly; peel while still warm.
  • Chop bacon (or bauchspeck) into small pieces and cook in a large frying pan (11 or 12 inches) over medium heat until limp.
  • Remove from the pan but keep the grease in the pan. Add the butter and melt, but don't brown.
  • Slice the cold potatoes into 1/4-inch slices 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 to 15 minutes until golden brown.
  • 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 to 10 more minutes. Add more butter if necessary, to facilitate browning.
  • Serve and enjoy!

Nutrition Facts : Calories 474 kcal, Carbohydrate 52 g, Cholesterol 57 mg, Fiber 5 g, Protein 21 g, SaturatedFat 9 g, Sodium 898 mg, Sugar 4 g, Fat 21 g, ServingSize 2 plates (2 servings), UnsaturatedFat 0 g

GERMAN POTATOES



German Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 4

4 pounds potatoes, peeled
1/2 cup vegetable shortening
1/2 cup chopped onions
Salt and freshly ground pepper

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.

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Preparation. Step 1 out of 6. Quarter potatoes and cook in a large pot of boiling, salted water for 6 to 8 minutes, until tender. Drain and set aside. Step 2 out of 6. Meanwhile, in a medium skillet, cook chopped bacon on medium heat until crispy, about 4 to 5 minutes. Remove bacon with a slotted spoon and drain on paper towel, leaving bacon ...
From littlepotatoes.com
4.3/5 (3)
Total Time 23 mins
Category Salad


GERMAN POTATO SALAD WITH BACON - SERVINGS 6 — BRAVA ...
German Potato Salad originated in Southern Germany and it’s known for its bright and savory flavors. This recipe leans on vinegar and olive oil instead of mayonnaise for it’s signature flavor. Cooked bacon bits add a welcome crispy texture. This recipe calls for olive oil, but Chef Erin also recommends trying this recipe using the leftover bacon grease in place of …
From brava.com
Servings 2
Total Time 1 hr 8 mins
Category Lunch,Dinner


GERMAN POTATO VARIETIES AND HOW TO COOK THEM
German food regulations must specify whether the potato has been treated in any way, including radiation to increase shelf life. One way to find potatoes you can cook whole and use in German recipes is to shop at farmer's markets and upscale grocery stores which offer a greater produce variety.
From thespruceeats.com
Estimated Reading Time 5 mins


GERMAN FOOD | TRADITIONAL DISHES AND FOOD CULTURE
German traditional food and drink is almost certainly more exciting than most new residents and visitors expect it to be. Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale.Cake, coffee, and beer are all highly popular elements of German …
From expatrio.com


GERMAN POTATO PANCAKES: HISTORY & RECIPE
German potato dumplings are made by combining grated or mashed potatoes with flour, egg, and spices. The dumpling dough is rolled into a long cylinder, boiled in salted water for 10-15 minutes until cooked through, then served as a side dish to meat or gravy.
From everythingaboutgermany.com


10 BEST GERMAN STYLE POTATOES RECIPES - YUMMLY
German Style Potatoes Recipes 135,660 Recipes. Last updated Feb 13, 2022. This search takes into account your taste preferences. 135,660 suggested recipes. German-style Potatoes La Cocinera Con Prisa. curry, parsley, potatoes, chicken broth, paprika, garlic, onion and 2 more. Chickpea Karofellpuffer KitchenAid. white pepper, canola oil, dried chickpeas, …
From yummly.com


GERMAN COLD POTATO SALAD RECIPES
Place the potatoes into a pot and fill with enough water to cover. Bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes. Drain and cool. In a large bowl, stir together the salad dressing, pickles, eggs, hot dogs and salad dressing. Season with onion, salt, pepper and garlic powder.
From tfrecipes.com


GERMAN AU GRATIN POTATOES - ALL INFORMATION ABOUT HEALTHY ...
Potato Gratin - German Kartoffelgratin Recipe - Food.com hot www.food.com. Posting for ZWT 6. Another recipe I found on About.com for German Foods. Here is the description: If you have ever eagerly anticipated the potato gratin at a restaurant or a friend's house only to be confronted with an angry mass of gray, underdone potatoes, this is a recipe for you.
From therecipes.info


GERMAN EASY POTATO CASSEROLE | FOODTALK
8 servings. 50 min. Jump to recipe. This easy cheesy German Potato Casserole makes a delicious, cozy main dish for your family. Made of tender baby potatoes and smoked meat smothered in a creamy and cheesy sauce, it's perfectly seasoned and baked to golden perfection. Make this ahead of time for an easy comforting dish everyone will love!
From foodtalkdaily.com


RECIPES FOR AUTHENTIC GERMAN MAIN DISHES - GERMANFOODS.ORG
Serve with German potato dumplings and red cabbage. Pork Stir Fry Quick and tasty German stir fried dish made from sliced pork, snow peas, mushrooms and onions in a light cream sauce, served with German spaetzle . Pork Tenderloin with Sweet Mustard Crust, Potato Pancakes, Brussel Sprouts with Black Forest Ham and Dark Beer Sauce A golden sweet mustard crusted …
From germanfoods.org


THE BEST GERMAN POTATOES - EASY AUTHENTIC RECIPES
German Potatoes (Authentic Recipes) A compilation of authentic recipes for German potatoes – the most popular ways to prepare and enjoy the humble root vegetable like a German. The importance of potatoes in German cuisine is probably best emphasized by the fact that there seems to be a potato variety most suitable for any of the country’s best loved preparations.
From craftbeering.com


UTHENTIC GERMAN POTATO RECIPES FOR EVERY OCCASION
Here I have listed my favourite recipes. Potato dumplings, german potato salad, parsley potatoes as well as the mashed variety. Potatoes are low in fat and a great source of fibre. They are very nutritious and packed with vitamins such as vitamin C and B1 and potassium. Potatoes are a great food for children and the whole family to enjoy.
From tasty-german-recipe.com


OKTOBERFEST HOT GERMAN POTATO SALAD RECIPE
Hot German potato salad is sweet and sour, spicy, savory, rich, meaty, and warm all the way down. I make up a batch, chill it, and take it to football tailgate parties where I heat it up on the grill. It’s the perfect BBQ and grilling side dish for those chilly fall games with a …
From amazingribs.com


GERMAN STYLE POTATO RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Easy Parsley Potato Recipe - German Petersilienkartoffeln hot www.tasty-german-recipe.com. One of my easy potato recipes that can be served with many different dishes. German Petersilienkartoffeln. 750g small new potatoes 30g butter 1/4 tsp salt 2 dessert spoons fresh parsley, finely chopped.Use new potatoes and steam them in their skins in a steamer for …
From therecipes.info


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