Dampfkartoffeln (Boiled Potatoes the German Way)
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- 6 to 8 medium
- red-skinned potatoes or yukon gold
- 1 tsp
- water to cover potatoes
2Drain water and place the pot back on the hot burner without cover and steam dry for a minute or two, shaking the pot a few times to evaporate the water.
3Peel the potatoes with a sharp knife and place them in a serving dish.
4Pour a little melted butter over potatoes in serving dish and sprinkle with parsley. Then they are called Petersilienkartoffeln (parsleyed potatoes).
5Eat the potatoes by mashing them with a fork on the plate, adding salt, pepper, and a bit of butter or some broth from your meat.
Nothing like it! This is Deutsch Kochen! (German cooking)