Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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.

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. 397)~72% of the text changedremovedadded
6 stk store poteter (rå). 4 dl del. kjøttkraft (eventuelt kokende saltet vann). 1 knivsspiss pepper. knivsodd pepper salt (etter smak). 1 ts finhakket persille. ½ teskje persille 25 g gr. smør (kaldt). 0,5 ts ½ teskje sitronsaft. Skrell de De rå potetene poteter skrelles og skjær dem skjæres i skiver eller strimler.. Legg potetene strimler, settes over varmen i den kokende kjøttkraft, kraft eller i kokende mangel herav i kokende, saltet vann om du ikke har kraft. Kok vann. Koker til de er møre, men pass på passes at de ikke koker i stykker.. Rør inn pepperet rett itu. Pepper irøres like før potetene siles opp, og la op. Potetene, hvorfra kraften renne av.. Rør det kalde smøret sammen er silt, vendes i følgende saus: Smøret røres koldt med den finhakkede persillen og tilsett sitronsaften.. Vend de avsilte potetene i persillesmøret. persille, tilsettes sitronsaften. Serveres til stekt fisk eller til saltpølse salt pølse og kjøtt.

Note on Modernised

«4 del.» er tolket som 4 dl, «knivsod» som en knivsspiss. Mengder er strukturert i moderne enheter, og fremgangsmåten er delt i trinn på moderne norsk.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!