📝 About This Recipe
Salzkartoffeln, or 'Salted Potatoes,' are the quintessential foundation of the German dinner table, prized for their clean flavor and fluffy texture. Unlike mashed or fried varieties, these potatoes are peeled and boiled in heavily salted water to achieve a seasoned-through profile and a velvety surface that perfectly grips rich gravies. This recipe elevates the humble tuber into a refined accompaniment that defines the comforting soul of German home cooking.
🥗 Ingredients
The Potatoes
- 1 kg Potatoes (Starchy or all-purpose varieties like Russet, Yukon Gold, or German 'Mehligkochend')
- 1.5 liters Water (Enough to cover the potatoes by at least an inch)
- 1.5 tablespoons Fine Sea Salt (Essential for the 'Salz' in Salzkartoffeln)
The Finishing Aromatics
- 2 tablespoons Unsalted Butter (High-quality European style preferred)
- 1/2 bunch Fresh Parsley (Flat-leaf or curly, finely chopped)
- 2 tablespoons Fresh Chives (Finely snipped)
- 1 pinch Nutmeg (Freshly grated)
👨🍳 Instructions
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1
Begin by washing the potatoes thoroughly under cold running water to remove any dirt or debris.
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2
Using a vegetable peeler, remove the skins completely. Be sure to dig out any 'eyes' or dark spots with the tip of the peeler for a pristine look.
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3
Cut the potatoes into uniform sizes, roughly 4-5 cm (2 inches) in diameter. If the potatoes are small, leave them whole; if large, quarter them. Uniformity is key for even cooking.
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4
Place the cut potatoes into a large, heavy-bottomed pot and cover them with cold water. The water level should be about 2-3 cm above the potatoes.
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5
Add the 1.5 tablespoons of sea salt to the water. It may seem like a lot, but this is the only time the potatoes will be seasoned from the inside out.
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6
Place the pot over high heat and bring the water to a rolling boil.
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7
Once boiling, reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let them simmer gently.
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8
Cook for 20-25 minutes. Test for doneness by piercing a potato with a sharp paring knife; it should slide in and out with zero resistance.
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9
Carefully drain the potatoes into a colander, then immediately return them to the hot, empty pot.
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10
The 'Ausdampfen' step: Place the pot back on the turned-off stove burner for 30-60 seconds. Shake the pot gently until the surface of the potatoes looks dry and slightly floury.
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11
Add the butter to the pot and gently toss the potatoes until they are glazed and glistening.
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12
Sprinkle the freshly chopped parsley, chives, and a tiny hint of nutmeg over the top.
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13
Give the pot one final gentle shake to distribute the herbs, then transfer to a warmed serving bowl and serve immediately.
💡 Chef's Tips
Use starchy potatoes for a fluffier texture or waxy potatoes if you prefer them to hold a sharp edge. Always start with cold water to ensure the outside of the potato doesn't turn to mush before the center is cooked. Do not skip the 'steaming off' (Ausdampfen) step; this removes excess moisture and prevents a soggy dish. If you have leftovers, these are the best potatoes to use for German Bratkartoffeln (fried potatoes) the next day. For an extra touch of luxury, use brown butter (Beurre Noisette) instead of regular butter.
🍽️ Serving Suggestions
Serve alongside a classic Wiener Schnitzel with a lemon wedge. Pair with Sauerbraten and plenty of dark, rich gingersnap gravy. Excellent with baked white fish and a creamy mustard sauce. Serve with a side of fresh white asparagus (Spargel) and Hollandaise sauce during springtime. Pairs beautifully with a crisp German Riesling or a cold Pilsner.