Best 16 German Potatoes Recipes

GERMAN FRIED POTATOES

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 POTATOES

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.

BRAISED BOCKWURST AND WARM VEGETABLE-HARD CIDER 'KRAUT WITH GERMAN STYLE POTATOES

Steps:

• Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
• Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.
• While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
• In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.
• While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
• Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.
• When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
• Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
• Serve with hard cider or white Belgian ale with orange wedge.

GERMAN-STYLE MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. , Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.

GERMAN HOME FRIED POTATOES

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.

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

GERMAN POTATOES WITH PEAS, CARROTS, AND CORN

Steps:

• Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside.
• Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring.
• In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring.
• Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley.
• Guten Appetit!

SALT-ROASTED GERMAN BUTTERBALL POTATOES WITH MASCARPONE & CHIVES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees. Spread half the salt in a medium baking dish. Place potatoes on top of salt, then bury completely with remaining salt. Bake potatoes until tender, 45-60 minutes. Remove potatoes from salt, brushing off any excess, and transfer to a serving dish. Let cool slightly. Gently split potatoes and spoon mascarpone into centers. Sprinkle with chives. Serve with more mascarpone on the side.

GERMAN-STYLE MASHED POTATOES

Steps:

• Cook potatoes in boiling water for 10 minutes; add apples and cook 10 minutes longer, or until both apples and potatoes are tender.
• Cook bacon over medium heat until crisp. Remove and drain bacon on paper towels. Reserve 1 tbsp drippings in pan.
• Saute onions in reserved drippings until lightly browned.
• Drain potatoes and apples. Add sugar, vinegar, and salt; mash lightly. (These will still be lumpy.) Transfer to a serving bowl.
• Top with onions and bacon.

GERMAN STYLE MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat; cover and cook for 10 minutes.
• Add apples; cook 10 minutes longer or until potatoes and apples are tender.
• Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain reserving 1 tablespoon drippings.
• In drippings, saute onions until light brown.
• Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly.
• Transfer to a serving bowl. Top with onions and bacon.

KISH'S GERMAN FRIED POTATOES

Steps:

• Cut up 6 slices of good thick smoked bacon. Put in pan till halfway cooked. Add 2 cups diced or thinly sliced potatoes. Cook until nicely browned. Season to taste.
• If you do not want the bacon with the potatoes, simply remove them after they are cooked and then add the potatoes to the bacon grease.
• Note: Boil potatoes in water till fork tender. You may keep the skins on or simply peel after they are cool enough to handle.
• Boiled potatoes and raw potatoes have a different taste when they are fried. I love them both, and it's your own personal preference what you choose.

GERMAN POTATOES AND CABBAGE

Steps:

• 1. Cut cabbage into 1/8 inch strips. Wash and drain cabbage removing any thick ribs. 2. Peel and cut potatoes in 3/4 inch dice. 3. Put potatoes, salt, cumin, bay leaf in a large pot, cover and boil potatoes for 15 minutes or until just tender. 4. Add cabbage to pot. You want the cabbage to have some bite and most of the liquid to have cooked off. 5. In a medium size pan, fry bacon until golden, add onions and cook until bacon is crisp and onions caramelized (about 20 minutes). Add red wine vinegar to bacon. Remove from heat and pour off most of fat. 6. To assemble: the cabbage should be only moist. If there is too much liquid raise heat and cook it off. Remove from heat, add cayenne, bacon mixture, and parsley.

GERMAN STYLE MASHED POTATOES RECIPE - (4/5)

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.

GERMAN POTATOES

Steps:

• In a skillet, fry bacon. Drain all but 3 tablespoons drippings; add green pepper, onion and potatoes. Season with salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle with cheese and stir. break eggs over potato mixture, one at a time. Cook over low heat until eggs are set and cooked to desired doneness. Serve immediately.

GERMAN SCHNITZEL AND POTATOES WITH GORGONZOLA CREAM

Steps:

• Cut tenderloin into 12 slices. Pound with a meat mallet to 1/4-in. thickness. Place 4 slices in a 3- or 4-qt. slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes. Repeat layers twice; top with remaining bread crumbs., In a small bowl, combine cream, Gorgonzola and salt. Pour over pork mixture; cook on low, covered, 4-6 hours or until meat and potatoes are tender. Sprinkle with parsley; serve with lemon wedges.

GERMAN-STYLE FRIED POTATOES - BRATKARTOFFELN RECIPE - (4/5)

Steps:

• Slice the cold potatoes into thin 1/8" slices, then set aside. Add about 1 tablespoon of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.