Pan roasted potatoes with Sauerkraut – it really doesn’t get any more German than that, does it? Beyond question, this Oktoberfest-inspired recipe just needs to be among my Bavarian recipes, which I’m sharing on the blog this week. I hope I’m not exaggerating, saying that you’ll most likely find all the ingredients required for this roasted potatoes recipe in a “typical” German household: potatoes, onion, sauerkraut. Made from raw potatoes, this hearty dish is very quick & easy to make. Add some (smoked) tofu if you like and serve with this delicious sour cream.
Worth mentioning: I prefer dicing instead of slicing the potatoes before roasting them, basically because you’ll just fit more into a pan at once (sliced potatoes need more space in order to be in direct contact with the pan) and in my mind it’s easier to flip those cubes all at once instead of turning each and every slice. However, this recipe would also work with sliced potatoes, just bear in mind that – depending on the size of your pan – you might need a few rounds.
These Oktoberfest-inspired roasted potatoes with sauerkraut are super easy to make with simple and healthy ingredients.
- oil
- 1.5 lb potatoes (raw) (700 g)
- 1 (red) onion, finely diced
- 2 cups sauerkraut (300 g)
- salt & pepper to taste
- 1 bunch fresh herbs (e.g. parsley, chives, rosemary, cress)
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Peel potatoes and dice (or slice, s. notes) evenly. Then soak them in a bowl with cold water (this removes some of the starch and helps get them super crispy).
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Heat some oil in a pan on a high heat. Drain potatoes and add to the pan. Covered with a lid, roast for 5 minutes before flipping them over. Continue with this process (roast covered for 5 minutes, then flip) for another 15-20 minutes (possibly reducing the heat).
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5 minutes before the cooking time ends, add diced onion to the potatoes without folding them in, cover with the lid and let steam 5 minutes. Then add sauerkraut, combine everything and roast 5 more minutes uncovered.
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Season with salt and pepper to taste and serve as you like with fresh herbs/ sour cream/ (smoked) tofu.
- I prefer dicing instead of slicing the potatoes before roasting them, basically because you'll just fit more into a pan at once (sliced potatoes need more space in order to be in direct contact with the pan) and I think it's easier to flip those cubes all at once instead of turning each and every slice.
- Serve these roasted potatoes with this delicious sour cream.
I hope you love this recipe – please let me know in the comment section below! If you make these roasted potatoes, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
