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German potatoes

German potatoes from Erken's Stor kokebok 1914: raw potatoes in slices cooked tender in meat stock, tossed in cold parsley butter with lemon juice, served with fried fish or salted meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 360 (falt i det fri)

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About the dish

A simple potato dish from the chapter on root vegetables and greens in 'Stor kokebok' (1914). Raw potatoes are cooked in meat stock and tossed in a cold parsley butter with lemon – a thrifty way to use the stock from boiled meat.

How to make it

  1. 1

    Peel and cut the potatoes

    Peel the raw potatoes and cut them into slices or strips.

  2. 2

    Cook in stock

    Put the potatoes in boiling meat stock, or in boiling salted water if you have no stock. Cook until tender, but watch that they do not cook to pieces.

  3. 3

    Drain

    Stir in the pepper just before the potatoes are drained, and let the stock run off.

  4. 4

    Parsley butter

    Stir the cold butter together with the finely chopped parsley and add the lemon juice.

  5. 5

    Combine and serve

    Toss the drained potatoes in the parsley butter. Serve with fried fish or with salted sausage and meat.

Changes from the original

'4 del.' is interpreted as 4 dl, 'knivsod' as a knife-tip. Quantities are structured in modern units, and the method is divided into steps in modern Norwegian.

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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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 360) → 1949 (korrekturlest, s. 397)~38% av teksten endretfjernetlagt til
6 store poteter 4 del. kjøtkraft kjøttkraft 1 knivsod knivsodd pepper salt 1 teske ½ teskje persille 25 gr. smør ½ teske citronsaft. teskje sitronsaft. De raa rå poteter skrælles skrelles og skjæres i skiver eller strimler, sættes settes over ilden varmen i den kokende kraft eller i mangel herav i kokende, saltet vand. Koker, vann. Koker til de er møre, men passes, passes at de ikke koker itu. Pepper irøres, irøres like før poteterne potetene siles op. Poteterne, Potetene, hvorfra kraften er silet, silt, vendes i følgende saus: Smørret Smøret røres koldt med den finhakkede persille, tilsættes citronsaften. tilsettes sitronsaften. Serveres til stekt fisk eller salt pølse og kjøt. kjøtt.

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Frequently asked questions

What are 'German potatoes'?
Raw, peeled potatoes cut into slices or strips, cooked tender in meat stock (or boiling salted water) and then tossed in a cold butter sauce with chopped parsley and a little lemon juice. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 360.
How do I make the butter sauce?
Stir 25 g butter cold (without melting it) together with 1 teaspoon finely chopped parsley, and add ½ teaspoon lemon juice. The drained, warm potatoes are tossed in this sauce.
What should I watch during cooking?
The potato slices must become tender but not cook to pieces – keep an eye on them toward the end. The pepper (1 knife-tip) is stirred in just before the potatoes are drained.
What are they served with?
With fried fish, or with salted sausage and meat. The recipe serves 4 with 6 large potatoes and 4 deciliters meat stock.

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