German Potatoes (Authentic Recipes)

The importance of potatoes in German cuisine is probably best emphasized by the fact that there seems to be a potato variety most suitable for any of the country's best loved preparations. German grocery stores have extensive labeling in the produce section that outlines which varieties are suitable for which types of dishes.

This is really convenient because the sheer number of different potato sorts can be overwhelming. In order to get a sense of just how many we are talking about below we have summarized the main ones under their respective basic category. 

The good news is that you can make any of the recipes below with two of the most abundant potato varieties in the US - you will need either Yukon gold or Russet. Red potatoes can be used as a substitute for some of the Yukon gold appropriate recipes.

• waxy potato sorts include: Cilena, Sieglinde, Nicola, Linda, Hansa, Selma
• all-purpose potato sorts include: Velox, Berber, Marabel, Agria, Solara, Quarta, Satina, Secura, Granola
• starchy potato sorts include: Adretta, Afra, Auditorium, Freya, Irmgard, Karlena, Likaria

German Potato Recipes - The Most Popular Dishes

Bratkartoffeln (German Fried Potatoes) - These cottage style pan-fried potatoes with onions, crispy bacon and herbs are possibly the most easily recognizable German potato dish. They are a staple on beer garden menus and just the hearty appetizer to pair with a crisp German lager. Recipe here. 

German Potato Pancakes (Kartoffelpuffer) - Crispy outside with a fluffy center, traditionally served with apple sauce but often enjoyed with sour cream, cured salmon or even a bit of bacon. To cut down the total time for cooking use a large frying pan or two side-by-side frying pans. Here is a recipe. 

Potato Salad (Kartoffelsalat) - German potato salad is known for its huge flavors and savory additions and the Bavarians make the best one. This potato recipe will guide you through the steps of creating a flavorful hot marinade for the potatoes and suggest a variety of ways to customize the salad. 

German Potato Dumplings (Kartoffelknodel) - One of Germany's ultimate comfort foods, especially loved by children. These pillowy dumplings can be simply prepared or stuffed as shown below. Either a sauce consisting of melted butter with finely chopped parsley is prepared to drizzle over them or they are served alongside dishes that boast their own rich gravy or sauce such as Schweinshaxe or Creamy Mushroom Stew.  Here is a classic recipe for Kartoffelknodel. 

Potato Spread with Sour Cream (Kartoffelkäse) - An alternative name for this delicious Bavarian spread is Bayrischer Erdäpfelkas. It is hearty and light at the same time and is either used as a spread for bread or a dip for veggies, both enjoyed during Brotzeit.

To make it: boil 12-14 oz Russet potatoes, peel and grate them while still warm and mix them with 8 oz of sour cream and one finely diced small onion sauted in 1 tablespoon butter. Season with salt and pepper to taste and garnish with chopped parsely or chives. 

Potato Soup (Kartoffelsuppe) - A staple in the kitchens of Germans this creamy potato soup can have a variety of toppings - from crispy bacon and hotdog (Wiener Wurstchen) slices to croutons, pretzel bits and potato chips. Use this basic recipe and prepare your favorite topping. 

Potato Noodles (Schupfnudeln) - Pillowy soft, thick hand-rolled noodles made with starchy potatoes and semolina. Easy to make and shape, then all you have to do is panfry in butter until the outsides turn golden. Here is a recipe. 

Parsley Potatoes (Petersilienkartoffel) - A classic starch side dish all over Germany, these tender buttery potatoes flavored with parsley are equally enjoyable alongside sausage, meat roasts, poultry or fish. You will need baby Yukon gold potatoes or similar for best results. Try them with Schnitzel or Half Roast Chicken. Recipe here.

Tyrolean Hash with Fried Eggs (Tiroler Gröstl) - This fabulous dish has its roots in putting together a meal from a few pantry items and a bit of leftover pork or veal roast. The eggs are typically fried sunny side up or over-easy, but some Germans make them scrambled. Then they are served on top of the potato slices.  Here is an authentic recipe. 

Classic German Mashed Potatoes (Kartoffelpüree) - Not that different than how mashed potatoes are enjoyed everywhere else, but the Germans tend to rice the potatoes (with a potato press) instead of mashing them and the classic recipe includes nutmeg. 

Paprika Roasted Potato Wedges (Kartoffelspalten) - These crispy roast potato wedges are always served with a dip or two and are a serious contender to fries. They are always tossed in paprika and another finely ground spice (curry, cayenne, pulverised garlic, etc). Very easy to prepare - use this recipe.