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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (379g) Recipe makes 4 servings |
||
| Calories 317 | ||
| Calories from Fat 55 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 61mg | 2% | |
| Potassium 1408mg | 40% | |
| Total Carbohydrate 60.7g | 20% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 5.0g | ||
| Protein 7.0g | 13% | |
German Potatoes
By: lazyme
May 22, 2008
A great side dish.
SERVES 4
Ingredients
- 2 3/4 lbs russet potatoes
- vegetable oil
- 2 tablespoons butter
- 1 1/2 cups onions, chopped
- 1/2 teaspoon paprika
Directions
1
Peel potatoes and cut into 1/2-inch cubes.2
Rinse with cold water.3
Drain.4
Pat potatoes dry with kitchen towels.5
Pour oil into heavy deep skillet to depth of 3/4-inch.6
Heat over medium-high heat until thermometer registers 375ºF.7
Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes.8
Using slotted spoon, transfer potatoes to paper towels; cool.9
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.10
Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).11
Preheat oven to 400ºF.12
Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat.13
Add potatoes and saute until golden brown, about 3 minutes.14
Season mixture to taste with salt and pepper.15
Spread mixture on heavy large baking sheet.16
Bake until potatoes are cooked through and crisp, about 15 minutes.
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Featured Reviews for This Recipe
From: Pot Scrubber
On Jun 5, 2008
Very nice recipe. Potatoes and onions have been a favorite of mine since childhood but the addition of paprika is new to me. It adds a great smoky flavor. I cooked these spuds and onions in my cast iron skillet and then popped it directly in the oven to finish roasting while I prepared the rest of dinner. Thanks for the new variation of a great classic!
From: Dr. Jenny
On May 31, 2008
DH and I served these delicious potatoes as a side to Dark Beer-Marinated BBQ Chicken (Biermarinierten Huhn). DH did the cooking and said the dish was not difficult to prepare despite the number of steps. I really enjoyed all of the onions in this dish. I also admit I put ketchup on mine and really loved them that way too! Made for ZWT4.
From: Maïté G.
On May 31, 2008
We really enjoyed these potatoes. The paprika gave a nice sweet taste to them. Everyone liked these alot. This is a keeper. Made for ZWT4
From: Rinshinomori
On May 27, 2008
Ohh Vicki, these were so good. My husband loved these. Yes, the recipe ingredients seem very minimal, but it's the technique baby that makes this dish. You first fry potatoes, then you saute onions, then you saute potatoes again with onions and end with baking. Wow!! So wonderful. I will certainly be making this often. I have a variety of paprika and used closer to 1 tsp instead of 1/2. Also chopped 1/4 green pepper for color and scattered that along with bacon bits before being baked. I think those were great additions to this dish. Thank you Vicki for posting this recipe - my husband loved it.
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