Pellkartoffeln

Pellkartoffeln refers to boiled or steamed potatoes with their skins intact. This traditional German dish can be enjoyed on its own or served as an accompaniment to a variety of different dishes. The potatoes are usually scrubbed to remove any impurities and then cooked whole in water seasoned with salt and (sometimes) caraway seeds or bay leaves.

Leaving the skin intact allows the potatoes to cook better and retain more of their natural flavor and nutrients. Once done, the potatoes can either be peeled or eaten with their skins intact. The simplest way to enjoy pellkartoffeln is with salt and butter, although another popular way is to accompany them with kräuterquark (quark mixed with fresh herbs).

Other typical combinations include pellkartofflen with salmon remoulade (Lachsremoulade), quark and flaxseed oil, leberwurst, heringsalat, or curry sauce. Pellkartoffeln are also used to prepare other potato-based specialties such as the ubiquitous German potato salad (Kartoffelsalat), roasted potatoes, pan-fried potatoes (Bratkartoffeln), various potato dumplings (Kartoffelklöße), a type of potato-based pasta (Schupfnudeln), potato pancakes (Kartoffelpuffer), mashed potatoes (Kartoffelpüree), and potato soups.