What are aspargespoteter?

They are small, oblong potatoes (almond potatoes) the size and thickness of a little finger. The name refers to the shape, not to asparagus.

Should the potatoes be peeled before or after boiling?

After. They are washed well, boiled in salted water and peeled only when fully cooked. Then they are kept nice and warm until serving.

Either arranged with creamed butter, or creamed in butter, flour and cream or milk.

Where does the recipe come from?

From Henriette Schonberg Erken's Stor kokebok (1914), page 359. It makes about 4 servings and takes around 30 minutes.

Fingerling Potatoes (Aspargespoteter / Almond Potatoes)

Name: Fingerling Potatoes (Aspargespoteter / Almond Potatoes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 800 g small almond potatoes (the size of a little finger); 1 tsp salt (for the cooking water); 50 g butter (creamed butter for serving, or for the sauce); 1 tbsp wheat flour (only if the potatoes are creamed); 2 dl milk or cream (only if the potatoes are creamed)

Erken 1914: Aspargespoteter/almond potatoes (small finger-shaped Norwegian fingerling potatoes) boiled in salted water, peeled and served with creamed butter or in a butter, flour and milk/cream sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 359 (falt i det fri)

Be the first to rate

About the dish

A short instruction for preparing small, finger-shaped almond potatoes, which Erken calls "aspargespoteter" (asparagus potatoes) because of their shape.

How to make it

1
Boil the potatoes
Wash the small potatoes and boil them tender in salted water.
2
Peel and keep warm
Peel the potatoes and keep them nice and warm.
3
Serve
Arrange the potatoes with creamed butter, or cream them in a light sauce of butter, flour and cream or milk.

Changes from the original

The original gives no amounts; guiding amounts for 4 servings have been added. The creamed version is specified with amounts for butter, flour and milk/cream.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 359) → 1949 (korrekturlest, s. 396)~93% av teksten endretfjernetlagt til

~~Poteterne er av størrelse og tykkelse som en liten finger.~~ 1/2 l. uthulte poteter 50 gr. smør 1 spiseskjefull finhakket persille salt vann. De ~~vaskes, kokes~~ skrelte poteter uthules til små runde kuler, som settes over varmen i kokende, saltet ~~vand, skrælles, holdes godt varme~~ vann, så meget at det nettop står over dem; små koker i 10 minutter. Vannet siles fra, og ~~anrettes~~ potetene legges i en stekepanne med ~~rørt smør, eller~~ 2 spiseskjeer smeltet smør; settes i godt varm ovn; pannen rystes ofte til potetene er pent gulbrune; idet de ~~stues~~ skal serveres, tilsettes resten av smøret, usmeltet, og den finhakkede persille, potetene rystes med forsiktighet i ~~smør, mel~~ pannen og ~~fløte eller melk.~~ serveres straks på det dertil bestemte fat.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are aspargespoteter?: They are small, oblong potatoes (almond potatoes) the size and thickness of a little finger. The name refers to the shape, not to asparagus.
Should the potatoes be peeled before or after boiling?: After. They are washed well, boiled in salted water and peeled only when fully cooked. Then they are kept nice and warm until serving.
How are they served?: Either arranged with creamed butter, or creamed in butter, flour and cream or milk.
Where does the recipe come from?: From Henriette Schonberg Erken's Stor kokebok (1914), page 359. It makes about 4 servings and takes around 30 minutes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!