Written by adam on Mar 10, 2006
Saure Kartoffeln translates to sour potatoes. This is a true German side dish that goes great with schnitzels, sausages, our saurbraten. Heck, it's go great with a nice New York strip. One trick to remember is to use good boiling potatoes like gold or white potatoes. Do not use russet baking potatoes; they'll just fall apart. Also, it is important to note that you MUST use the exact amount of water as shown. The leftover boiling water will be used to make the sauce.
- 6 Medium boiling potatoes, peeled and cut into 1/4 inch thick slices
- 1/2 cup finely chopped bacon
- 1/3 cup Apple cider vinegar
- 2 TBSP flour
- 2 cups of water
- 1/2 Tsp. Salt
You'll need a large skillet and a boiling pot for this recipe. Begin by browning the bacon pieces slowly in the skillet. Don't burn.
In the boiling pot combine the potatoes, salt, and and water. Bring to a boil and boil briskly until the potatoes are tender but not falling apart. Strain them out and save the liquid. return the potatoes to the pot and cover with a lid or a towel.
Add the flour to the bacon, lower the heat and cook until the flour browns slightly. Slowly pour the cooking water into the skillet. Stirring constantly, keep cooking until the sauce is thick. Add the vinegar and stir through. When the sauce is smooth and thick, cover the pan and simmer for 5 minutes. Now pour the sauce over the potatoes and toss gently.
Serve and Enjoy.