Versatile Potato Recipes for Every Day

40 min German

Mustard eggs with potatoes

Peel potatoes and cook in salted water. Cook eggs until waxy or hard, cool in cold water, then peel.

1 hr German

Berlin potato soup

Sauté the onion and soup greens in butter. Add potatoes, broth and marjoram and cook until tender.

50 min German

Swabian potato salad

Cook potatoes as peeled potatoes, let evaporate briefly and peel while still warm. Cut potatoes into thin slices and put them in a bowl.

40 min German

German fried potatoes with bacon and onions

Peel and slice the potatoes into even slices. Slowly drain the bacon in the pan and remove as soon as it is crispy.

45 min Summer

Grilled potato salad with arugula

Boiled potatoes are browned on the grill and mixed lukewarm with mustard-apple vinegar dressing, tomatoes, onion, rocket and seeds. Let the potatoes evaporate completely before they are put on the grill; fold the rocket into the lukewarm mixture.

55 min Winter

Kohlrabi carrot stew

Cook kohlrabi, carrots, potatoes and onion in vegetable stock, then round off the stew with a little cream, butter and parsley. Cut vegetables into similar sizes and add kohlrabi leaves at the end so that all pieces remain evenly cooked.

1 hr Winter

Baked potatoes with herb quark

Large potatoes are baked in the oven until soft and crispy and served with a cool curd of yoghurt, herbs, garlic and lemon. Prick potatoes several times and bake directly on the grill; let the herb curd steep in the meantime.

1 hr Winter

Lentil soup with sausages

Lentils, carrots, potatoes and leeks are cooked with marjoram in vegetable broth, then sausage slices are heated up. Add vinegar only at the end, because acidity can delay the softening of the lentils.

2 hr 25 min Winter

Beef stew with root vegetables

Beef goulash is sautéed vigorously and gently braised with onions, tomato paste, stock, bay leaves, carrots, celery and potatoes. Add vegetables after cooking and simmer the stew gently until the meat is tender without resistance.

45 min New Year's Eve

Midnight Potato Soup

Sweat the potatoes, leeks and onions in butter, boil them in vegetable stock until soft and puree them with cream. Leave some of the potatoes in the pan and add the roasted onions to the plate to keep the soup textured.

35 min New Year's Eve

Raclette tray with potatoes

Prepare cooked potatoes, mushrooms, peppers, corn and cucumbers in portions in raclette pans and sauté under cheese. Drain moist ingredients well and do not fill the pans too high to make the cheese brown.

45 min New Year's Eve

Cheese fondue with bread and vegetables

Mountain cheese and Emmentaler are melted in portions in hot white wine and bound with garlic and mixed starch. Stir in the cheese over medium heat and do not boil until bubbling, otherwise the fat can separate from the mixture.

55 min Christmas

Broth fondue with dips

Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely.

35 min Christmas

Raclette tray with vegetables

Pre-cooked potatoes, peppers, mushrooms and corn are spread in pans and fried under raclette cheese. Cut the watery vegetables into small pieces and drain well so that the cheese browns instead of floating in liquid.

1 hr 20 min Christmas

Potato salad with sausages

Slices of potato are marinated while still warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Gradually add broth, because potatoes absorb different amounts; the salad should be juicy, not soupy.

2 hr 35 min Christmas

Beef roulades with dumplings

Beef roulades are stuffed with mustard, bacon, cucumber and onion, sautéed and stewed in the stock until soft. Tightly tie the roulades and brown all around; they are ready when a fork slides into the meat without resistance.

45 min Halloween

Sweet Potato Ghosts from the Oven

Slices of sweet potato are cut out as ghosts, seasoned with starch, oil and paprika and baked in the oven until crispy. Cut the slices equally thick and place them on the tray with a distance; fasten the olive eyes only after baking.

45 min Halloween

Bloody beetroot soup

Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, so that colour, acidity and creaminess remain controllable.

55 min Autumn

Sweet potato chilli

Roast sweet potato cubes with onion and cumin and boil until soft with tomatoes, beans and corn. Do not chop the sweet potatoes too small and thicken the chilli pepper without the lid to preserve the pieces.

1 hr Autumn

Brussels sprout and potato casserole

Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.

35 min Autumn

Pumpkin gnocchi pan

Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.

1 hr Autumn

Lentil stew with root vegetables

Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable stock to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft.

40 min Autumn

Potato and leek soup

Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream, either partially or completely. Steam the leek only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.

45 min Autumn

Savoy cabbage and ground beef skillet

Chopped beef is browned vigorously, then onion, potatoes and finely sliced savoy cabbage are cooked in the same pan with cumin and a little liquid. Add savoy cabbage only after the potatoes and at the end boil the cream only gently so that cabbage and meat do not boil.

45 min Easter

Potato salad with egg and herbs

Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.