Potato Leek Soup

Today on Überall I blogged about the German's love for potatoes. According to my source, The American Journal of Potato Research, they eat between 396 and 440 pounds of potatoes annually. Since launching The Apron Caper last May, I've demonstrated my own German roots writing about potatoes more than any other single ingredient.

I have recipes for baked fries, two kinds of potato salad (German and American), and potato pancakes. In keeping with this theme, I thought it was a good day to share another one of my favorite recipes spotlighting the spud: potato leek soup.

3 leeks
1 pound russet potatoes*
1 tablespoon olive oil
1 1⁄2 quarts chicken stock
1 tablespoon butter (optional)
Salt and pepper

Thinly slice the leeks. Heat a medium-sized pot with a heavy bottom, over a medium-high heat. Pour the olive oil to the pot and then add the leeks and sauté until soft, about three minutes.

Peel the potatoes and dice into half-inch pieces. Add the potatoes to the leeks and pour in chicken stock, which should cover the potatoes by about an inch. Bing to a boil, then reduce heat to a simmer. Simmer uncovers for about 20 minutes, until the potatoes are cooked through. Season with salt and pepper.

Remove from heat and allow to cool for a few minutes. Pour the contents of the pot into a blender, and puree until smooth. If desired, blend in butter, which will enhance the richness and mouth-feel. Reheat and serve.

* Russet potatoes, also known as baking potatoes, work best for this soup.

Baked Fries

I'll admit it. I love fries. But, they are not something that I ever make at home. Instead I have a solution. A solution that I sometimes think is better then the real deal, and way better then frozen fries from the grocery store.

Here's how you too can make amazing baked fries at home:
1. Preheat the oven to 400 degrees.
2. Cut your potatoes into long sticks
3. Toss with olive oil; figure one-half to one tablespoon per potato
4. Place potatoes in a single layer on a baking sheet
5. Sprinkle with salt
6. Bake until potatoes are lightly browned about 15 minutes
7. Remove pan from oven and flip fries with spatula, returning them to a single layer
8. Return to oven and back until they are golden brown on both sides, about another 10 minuets

Serve hot.

Making Bavarian Potato Salad

I don't know if it was my post about what constitutes "German Potato" salad, or if it was simply a great side dish to serve with our Schnitzel, but our Saturday night cooking lessons also included a demo on how to make Bavarian-style potato salad.

Albert and Tina, south German transplants, told me that potato salad with mayonnaise can be found in the northern part of the country. Bavarian-style potato salad, on the other hand, is dressed with vinegar, mustard, oil, and a bit of beef broth.

Until now I've always preferred my potato salad to any other, but this recipe is outstanding! I don't know if its the type of Kressi Herbed vinegar, which is a white wine vinegar spiced with herbs and garden cress,* Maggi Wurze seasoning, or the beef broth that makes it so delicious, but I honestly think this might replace my usual concoction. (Sorry Mom!)

The trick, Tina claims, is to listen to the potato salad. It will speak to you and tell you when it's ready. (I made a video of the sound, and as soon as I can figure out how to edit it, I'll post it for you to hear.)

The recipe is posted below.

* Garden cress is a pepper green related to watercress and mustard greens.

Bavarian Potato Salad

The key to making this salad is getting the right potatoes. In Germany you can purchase Salatkartoffeln (salad potatoes) in most markets. Though salad potatoes are supposedly available in the states, if you can't find them use fresh Jersey potatoes. Jersey potatoes have a great flavor and hold their texture well when boiled.

The measurements in this recipe are all approximations. You may need more or less liquid depending on the potatoes. The trick is to listen to the salad. When gently tossed, it should sound moist without being gloppy.

6 salad or Jersey potatoes
1 onion minced
1/2 cup Kressi or white wine vinegar
1/4 cup sunflower oil
2 tablespoons Dijon mustard
1 tablespoon Maggi Wurze or 1/2 tablespoon soy sauce*
1/2 cup beef broth
3 tablespoons minced chives
Salt and pepper

Boil potatoes until cooked through, about 20 minutes. Drain and set aside until they are cool enough to handle. Remove potato skins and cut potatoes into thin slices. Place in a large mixing bowl. Add onion, vinegar, oil, mustard, Maggi Wurze or soy sauce, and beef broth. Mix all of the ingredients together. Season with salt and pepper. Taste and adjust the seasoning as necessary. Mix in chives. Serve warm or room temperature.

Potato Pancakes, Take Two

Last night I tried making potato pancakes again. I am happy to report great success.

I used the recipe that I posted after my previous failed attempt. The addition of a grated onion added a bit a sweetness and dimension to the pancakes. Also, by reducing the amount of flour and egg, the pancakes held together, but were still dominated by potato and had a more delicate texture.

I served them with sautéed pork chops, homemade applesauce, and a salad. Delicious!

German-American Potato Salad

My mom’s version of this salad included pickle juice. Because I don’t always have pickles in the fridge, I’ve replaced the pickle juice with apple cider vinegar and include capers.

6 medium potatoes
3 tablespoons mayonnaise
1 tablespoon mustard
2 tablespoons apple cider vinegar
1 red onion, minced
3 tablespoons capers in liquid
2 tablespoons chopped parsley
Salt and pepper

Cover potatoes with well-salted cold water and bring to a boil. Cook until the potatoes are easily pierced with a stake knife. Drain water and cool until they are easy to handle.

Peel potatoes and place in a large bowl. Add mayonnaise, mustard, and vinegar. Using your hand, squeeze the potatoes to incorporate the dressing. Mix in capers. Add salt and pepper and taste. You may need to add more dressing since the amount of moister in the potatoes can vary.

Mix in onion and parsley. This salad can be served hot or cold.