Home > Worldwide Recipes > Germany > Vegetable and Side Dishes > Saure Kartoffeln
( Sour Potatoes )
Saure Kartoffeln
( Sour Potatoes )
Ingredients
6 medium-sized boiling potatoes (about 2 lb), peeled and cut into ¼ inch slices
¾ pint cold water
½ teaspoon salt
2½ oz finely chopped lean bacon
½ oz flour
1½ tablespoons white wine or cider vinegar
Details
Serves: 4
Method
Put the potatoes, water and salt into a fairly large, heavy saucepan. Bring to the boil over a high heat, and boil briskly, uncovered, until the potatoes show no resistance when pierced with the tip of a small, sharp knife. Drain them through a large sieve set over a bowl. Reserve the cooking water and return the potatoes to the pan. Cover the potatoes to keep them warm while you make the sauce.
Cook the bacon over a moderate heat until brown and crisp in a heavy, shallow pan. Stir in the flour, lower the heat and cook, stirring constantly, until the flour browns lightly. Watch carefully for any sign of burning. Slowly pour the reserved cooking water into the pan, stirring constantly with a spoon. Bring to the boil over a high heat, still stirring. When the sauce is smooth and thick, lower the heat and stir in the vinegar. Cover the pan and simmer slowly for 5 minutes. Then pour the sauce over the potatoes, and toss gently with a large spoon to moisten them thoroughly. Taste for seasoning and serve in a heated bowl. Traditionally, sour potatoes accompany sausages of all kinds or cold sliced meats.
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