📝 About This Recipe
Pellkartoffeln are the soul of German home cooking, celebrated for their creamy interior and pure, earthy flavor. By boiling the potatoes in their 'jackets' (skins), you lock in the essential nutrients and starches that are often lost during peeling. This humble yet iconic dish serves as the ultimate canvas for silky herb quarks, salted butter, or smoked fish, offering a comforting taste of Deutschland in every bite.
🥗 Ingredients
The Potatoes
- 1 kg Waxy Potatoes (such as Yukon Gold, Charlotte, or Nicola; similar in size)
- 2 liters Water (enough to cover potatoes by 2 inches)
- 1.5 tablespoons Sea Salt (for the boiling water)
- 1 teaspoon Caraway Seeds (optional, aids digestion and adds traditional aroma)
Traditional Herb Quark (Kräuterquark)
- 500 g Quark (low-fat or full-fat; can substitute with Greek yogurt and sour cream mix)
- 1 bunch Fresh Chives (finely snipped)
- 1/2 bunch Fresh Parsley (flat-leaf, finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 2-3 tablespoons Sparkling Water (to make the quark extra fluffy)
- 1 clove Garlic (pressed or minced very finely)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt and Black Pepper (to taste)
For Serving
- 50 g Unsalted Butter (high-quality, at room temperature)
- 1 teaspoon Flaky Sea Salt (for finishing)
- 6-8 pieces Radishes (thinly sliced for crunch)
- 2 tablespoons Linseed Oil (Leinöl) (traditional accompaniment in some regions)
👨🍳 Instructions
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1
Select potatoes of a similar size to ensure they cook evenly. Scrub the potatoes thoroughly under cold running water with a vegetable brush to remove any dirt, but be careful not to break the skins.
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2
Place the cleaned potatoes into a large pot and cover them with cold water, ensuring there is at least 2 inches of water above the potatoes.
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3
Add the 1.5 tablespoons of sea salt and the caraway seeds (if using) to the water. Bringing the water to a boil from cold ensures the starch granules swell evenly.
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4
Once the water reaches a rolling boil, reduce the heat to medium-low, cover the pot with a lid, and let simmer for 20-30 minutes depending on the size of the potatoes.
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5
While the potatoes cook, prepare the Kräuterquark. In a medium bowl, whisk the quark with the sparkling water until it becomes light and airy.
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6
Stir in the chopped chives, parsley, dill, minced garlic, and lemon juice. Season generously with salt and pepper, then set aside in the refrigerator to let the flavors meld.
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7
Test the potatoes for doneness by piercing the largest one with a sharp paring knife. If the knife slides in and out with no resistance, they are ready.
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8
Drain the potatoes in a colander and immediately return them to the hot, empty pot.
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9
Place the pot back on the turned-off (but still warm) burner for 1-2 minutes. Shake the pot gently to allow any excess moisture to evaporate; this 'steaming off' creates a fluffier texture.
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10
Transfer the hot potatoes to a serving bowl. Traditionally, they are served whole in their skins, and each diner peels their own at the table using a fork and a small knife.
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11
To peel, pierce a potato with a fork to hold it steady and use a paring knife to gently pull the skin away while it is still steaming hot.
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12
Serve immediately with a generous dollop of the herb quark, a pat of butter, and a sprinkle of flaky salt.
💡 Chef's Tips
Always start with cold water to ensure the outside of the potato doesn't turn to mush before the center is cooked. Choose waxy or 'festkochend' varieties; starchy potatoes will fall apart and lose their shape during the peeling process. Adding caraway seeds to the boiling water is a traditional German trick to prevent bloating and add a subtle, authentic fragrance. If you can't find Quark, a mix of 2 parts Greek yogurt to 1 part sour cream is an excellent substitute. Peel the potatoes while they are hot! Once they cool down, the skin sticks to the flesh and becomes much harder to remove cleanly.
🍽️ Serving Suggestions
Pair with a cold glass of German Pilsner or a crisp Riesling to cut through the creaminess of the quark. Serve alongside 'Matjes' (pickled herring) and onion rings for a classic Northern German feast. Add a side of thinly sliced, salted cucumbers (Gurkensalat) for a refreshing contrast. Drizzle with authentic Spreewald Linseed Oil (Leinöl) for a traditional Lusatian variation. Serve as a hearty side dish to Schnitzel or simple smoked sausages.