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Fingerling Potatoes (Aspargespoteter / Almond Potatoes)

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)

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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. 1

    Boil the potatoes

    Wash the small potatoes and boil them tender in salted water.

  2. 2

    Peel and keep warm

    Peel the potatoes and keep them nice and warm.

  3. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 396)~93% of the text changedremovedadded
800 g små mandelpoteter (på størrelse med en liten finger). 1 ts salt (til kokevannet). 1/2 l. uthulte poteter 50 g smør (rørt gr. smør til servering, eller til stuingen). 1 ss hvetemel (kun hvis potetene stues). 2 dl melk eller fløte (kun hvis potetene stues). Vask de spiseskjefull finhakket persille salt vann. De skrelte poteter uthules til små potetene og kok dem møre runde kuler, som settes over varmen i kokende, saltet vann.. Skrell potetene vann, så meget at det nettop står over dem; små koker i 10 minutter. Vannet siles fra, og hold dem godt varme.. Anrett potetene med rørt smør, eller stu dem legges i en lys saus stekepanne med 2 spiseskjeer smeltet smør; settes i godt varm ovn; pannen rystes ofte til potetene er pent gulbrune; idet de skal serveres, tilsettes resten av smør, mel smøret, usmeltet, og fløte eller melk. den finhakkede persille, potetene rystes med forsiktighet i pannen og serveres straks på det dertil bestemte fat.

Note on Modernised

Originalen oppgir ingen mengder; det er lagt inn veiledende mengder for 4 porsjoner. Stuingen er presisert med mengder for smør, mel og melk/fløte.

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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.

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