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Saure Erdapfel (Potatoes with Sour Pickles)
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 - 3 large boiling potatoes (White Rose, etc)
Scrub but do not peel the potatoes. Cook in a glass or ceramic batter bowl in microwave using 3 minutes per potato as a guide. They should be tender when pierced with a fork. Cut into slices about 1/2 inch thick. Set aside. In a heavy bottomed saute or fry pan, cook the bacon until crisp. Remove the bacon but leave the bacon fat in the pan. Add the chopped onion to the pan and cook about 5-6 minutes until lightly browned. Crumble the bacon and add to the onions along with the flour. Cook about 1 minute and then whisk in the stock, capers, salt, marjoram, thyme, and pepper. Cook and stir with a whisk until the mixture has thickened like a gravy. Stir in the chopped pickles, vinegar and potato slices. Cook and stir over medium heat a few minutes to blend flavors and to finish cooking of the potatoes if they were still a little crisp when you cut them. Taste, correct seasonings, and serve garnished with snipped fresh parsley.
Recipe created 2014-03-02.