DAMPFKARTOFFELN (BOILED POTATOES THE GERMAN WAY)
Unbeknownst to me as a child, my mother made boiled potatoes the German way, and fried potatoes too. When she made a roast, she didn't make gravy, she served the potatoes smashed with butter or broth on top. To this day, I still love them that way.
Provided by Ellen Bales
Categories Potatoes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Wash the potatoes well and dry. If large cut them in half or quarters. Fill a pot with enough water to almost cover potatoes; add salt. Cover the pot and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes or until a fork easily pierces the potatoes.
- 2. Drain water and place the pot back on the hot burner without cover and steam dry for a minute or two, shaking the pot a few times to evaporate the water.
- 3. Peel the potatoes with a sharp knife and place them in a serving dish.
- 4. Pour a little melted butter over potatoes in serving dish and sprinkle with parsley. Then they are called Petersilienkartoffeln (parsleyed potatoes).
- 5. Eat the potatoes by mashing them with a fork on the plate, adding salt, pepper, and a bit of butter or some broth from your meat. Nothing like it! This is Deutsch Kochen! (German cooking)
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