German Potato Side Dish

To make Salzkartoffeln, I generally use Yukon Gold. It is the closest kind of potato that I know in the US that reminds me of German potatoes.

It is a wonderful all-purpose potato with the perfect level of starch to hold its shape when boiled without skin.

German Potato Side Dish Salzkartoffeln

  • 1 pound of firm potatoes (i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.)
  • 1 teaspoon of salt
  • Cold water
  1. Wash the potatoes and then peel them.
  2. Make sure you cut off any bad parts.
  3. Rinse potatoes and cut into equal sized pieces to make sure they will cook evenly.
  4. Add the potatoes to a medium sized pot.
  5. Cover them with cold water and add the salt.
  6. Put the lid on and bring to a boil, then lower to medium heat and boil for about 10 to 20 min.

  7. Use the point of a sharp knife to check if they are done. Make sure you don´t overcook them.

  8. Pour out the water and let them steam out in a strainer or directly in the pot.
Serving Tip: Salzkartoffeln are the perfect side for any meat dish, especially those with a great German sauce like Gulasch or Rouladen.