115 german potatoe recipes

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

Rahm-Fleckle are German potato dumplings rolled thin, topped with cream and sliced tart apples, then baked and cut into squares. A sweet-savory Bavarian comfort dish served hot with cream.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Rindfleisch-Eintopf, a German beef stew with rump roast braised low and slow in a tomato, onion, and mustard sauce seasoned with celery seeds. Serve with oven-browned potatoes.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Saure Kartoffel, a traditional Swabian sour potato dish with a tangy butter-onion sauce flavored with bay leaf, lemon zest, clove, and caraway. German comfort food.

Gruibensalat, Austrian crackling salad, pairs warm sliced potatoes with sharp onion and sizzling pork cracklings fried in lard. Rustic German-speaking Alpine farmhouse fare.

Sauerfleisch, a German sauerbraten-style pot roast where beef marinates two days in a tangy brine, then braises tender in a dark, sweet-sour roux gravy. Serve with potato or bread dumplings.

Gurken Und Kartoffelsuppe (Cucumber & Potato Soup) recipe

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.