Lengenberg's Boiled Potatoes Recipe

Cook Time: 25 minutes

Boiled Yukon Gold Potatoes

Ingredients

• 2 pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed
• 1 pinch salt
• cup chopped fresh parsley

Directions

1. Place the potatoes in a large pot and cover them with salted water. Bring to a boil over high heat.
2. Once the water boils, reduce the heat to medium-low and let the potatoes simmer until they are tender, which should take about 20 minutes.
3. Drain the potatoes and then sprinkle them with fresh parsley.
4. Serve the potatoes hot and enjoy!

Editors Notes

These boiled potatoes are delicious when served with Ulis Onion Bacon Sauce and Apple Red Cabbage.

Nutrition Facts

Nutrient	Per Serving
Calories	204
Total Fat	0g
Saturated Fat	0g
Sodium	57mg
Total Carbohydrate	46g
Dietary Fiber	4g
Protein	5g
Vitamin C	7mg
Calcium	7mg
Iron	0mg
Potassium	28mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Lengenberg's Boiled Potatoes

Lengenberg's Boiled Potatoes are a simple yet flavorful side dish that showcases the simplicity and heartiness of traditional German cooking. The recipe, created by Master Butcher Uli Lengenberg, highlights the beauty of uncomplicated ingredientsmedium yellow-flesh potatoes (such as Yukon Gold) boiled with a pinch of salt, then sprinkled with fresh parsley. This dish has become a staple in German cuisine, particularly in the regions known for their agricultural abundance, where potatoes are a common and beloved ingredient.

Regional Features

While boiled potatoes are a widespread feature of European cuisine, Lengenberg's Boiled Potatoes stand out for their clean, rustic approach. In Germany, potatoes are often boiled in their skins, but this recipe uses peeled and chopped potatoes to ensure a more even cooking and a tender texture. The addition of parsley offers a bright contrast to the otherwise mild flavor of the potatoes. This dish is commonly paired with hearty German specialties like bratwurst, sauerkraut, and rich gravies, adding a refreshing and simple side to these robust meals.

How Lengenberg's Boiled Potatoes Differ from Similar Dishes

In comparison to other boiled potato dishes, Lengenberg's recipe is striking in its minimalist approach. Unlike more elaborate preparations such as mashed potatoes, where the potatoes are often blended with butter or cream, or roasted potatoes, which take on a crispy exterior, Lengenberg's version retains the natural texture of the potatoes. The use of parsley for garnish is a traditional touch but differs from similar dishes like "parsley potatoes" where the potatoes might be tossed in a more seasoned butter sauce. In Lengenbergs dish, the focus is purely on the potatoes, showcasing their delicate flavor.

Where Lengenberg's Boiled Potatoes are Typically Served

This dish is typically served in German households, especially in rural regions where potatoes are a key crop. It is often accompanied by sausages such as bratwurst, or heavier dishes like onion bacon sauce and red cabbage, as it pairs beautifully with these rich and savory flavors. Lengenberg's Boiled Potatoes can also be found in traditional German beer halls or served as part of a hearty Sunday dinner. Its simplicity makes it a versatile dish that can complement a wide range of meals.

Interesting Facts about Lengenberg's Boiled Potatoes

• Potatoes were introduced to Germany from South America in the 18th century, where they quickly became a staple crop, especially in the northern and central parts of the country.
• In the 19th century, boiled potatoes became a popular side dish in Germany, often served with meat and cabbage, which are staples in German cuisine.
• Though the recipe seems simple, it reflects a key principle of German cooking: using a few high-quality ingredients to create a satisfying meal. The parsley garnish adds a touch of color and freshness without overpowering the potatoes natural flavor.
• The dish is closely related to "Pellkartoffeln," or potatoes boiled in their skins, which are also popular in German cuisine, but Lengenberg's version uses peeled and cut potatoes for a more refined texture.

FAQ about Lengenberg's Boiled Potatoes Recipe

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