Recipe Collections – Potato Recipes

German cuisine is rich with potato dishes, which often appear as accompaniments to roast meats and stews. In some of the recipes below, the the earthy über tuber has the starring role.

Brägele (Roasted Potatoes)

Classic roasted potatoes from the region of Baden-Wuerttemberg.

German Fried Potatoes

Who can resist crisply fried potatoes with bacon?

Heaven and Earth (Himmel und Erde)

Potatoes were first known as “earth apples” in 18th century Germany. It obviously didn’t take long for some clever cook to mix the two ingredients together and produce this unusual mash. Serve it with any main course meat dish.

Farmer’s Omelet (Bauern-Omelette)

A hearty potato-filled omelette.

German Potato Salad (Kartoffelsalat)

German potato salads are not just for serving as an accompaniment to a cold meal. There are many hot dishes that are complemented by a good potato salad. The most simple and sublime are meaty Bratwursts, complete with a nice big spoonful of German mustard.

German-Style Potato Salad

Here is yet another version of this popular German classic.

German Potato and Lentil Salad

Potatoes and lentils are a popular combination in German cuisine and this salad brings them together in a fresh and delicious way. The recipe is easy to make because the potatoes and lentils may be cooked together.

Black Forest Inn Potato Purée

Creamy and mouthwatering, this potato puree is a great side to any dish.

Berlin Potato Soup

A hearty potato soup with a touch of bacon.

Crispy Potato Pancakes with Quick Herring Salad

This recipe makes a great light supper when served alongside some soup and rolls. As an easy alternative to making the pancakes from shredded potatoes, you could use a German potato pancake mix.

Pureed Potatoes

In this recipe by Chef Heinrich K. Aichem of the Black Forest Inn in Stanhope, New Jersey, the potatoes are piped into decorative mounds.

Pan-Fried Potato Fritters (Schupfnudeln)

Typical of the southwestern part of Germany, these homemade finger-shaped potato noodles are most commonly sautéd until golden brown with onions, bacon and sauerkraut.

Schupfnudeln

They may look like gnocchi, but this Swabian-Swiss specialty is made with potatoes and Bavarian blue cheese.