(German Boiled Potatoes)
This Salzkartoffeln recipe for boiled potatoes makes one of the staple side dishes on any German menu or in any German kitchen. With only two ingredients and limited prep time, it is also one of the simplest to prepare.
As with potato salad, the selection and cooking of the potatoes are key elements in making excellent Salzkartoffeln. Russets and other baking potatoes can be used, although be sure not to overcook them, as they will tend to get mushy or brittle. You might be best off with boiling potatoes, such as round white or round red potatoes, although most all potatoes will work if you adjust the boiling time
Many recipes cal for you to peel the potatoes prior to boiling. I find it much easier, and less wasteful, to boil them with the skins on, shock them with cold water after boiling and quickly remove the thin skins with the edge of a knife just prior to serving. Feel free to peel them ahead of boiling if that works better for you.
2 lbs of Potatoes/p>
1 Tbsp of Salt
Additional Salt to taste
Thoroughly clean Potatoes
Halve or Quarter Potatoes (depending on size)
Put Potato pieces in large pot and cover with water
Add 1 Tbsp of Salt to pot
Bring Water to rapid boil
Reduce to med-high heat
Boil for 15-20 minutes
Strain Potatoes and shock quickly with cold tap water
Remove skins and spots from Potatoes
Place skinned Potatoes in serving bowl
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