Suss Saures Kartoffelgemuse Sweet and Sour Potatoes
Bring a delightful twist to your potato dishes with "Süß Saures Kartoffelgemüse" – a traditional German sweet and sour potato recipe that’s both comforting and vibrant. This hearty dish combines tender potatoes simmered in a buttery vegetable stock and perfectly balanced with a tangy splash of white vinegar and a hint of sweetness from granulated sugar. A touch of cornstarch ensures a silky sauce, while sautéed onions lend warmth and depth. Finished with a sprinkle of fresh parsley, this versatile recipe is perfect as a savory side dish or a satisfying vegetarian main when paired with rustic bread. Ready in under 40 minutes, it’s a simple yet flavorful way to showcase humble ingredients. Perfect for fans of sweet-and-sour flavors, German cuisine, or hearty home-cooked meals!
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Recipe Information
Ingredients
- 750 grams Potatoes
- 1 large Onion
- 30 grams Butter
- 300 milliliters Vegetable stock
- 3 tablespoons White vinegar
- 2 tablespoons Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Peel the potatoes and cut them into bite-sized cubes. Set them aside in a bowl of cold water to prevent discoloration.
Finely chop the onion.
In a large pot or deep skillet, melt the butter over medium heat.
Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes.
Drain the potatoes and add them to the pot. Stir well to coat in the butter and onion mixture.
Pour in the vegetable stock, ensuring the potatoes are just covered. Bring the mixture to a boil, then reduce the heat to medium-low and allow the potatoes to simmer for 15-20 minutes or until tender.
While the potatoes are cooking, in a small bowl, mix the white vinegar and sugar until the sugar is dissolved.
In a separate small bowl, whisk the cornstarch and water to create a smooth slurry.
Once the potatoes are cooked through, add the vinegar and sugar mixture to the pot and stir gently.
Pour the cornstarch slurry into the pot while stirring continuously. Allow the sauce to thicken, cooking for an additional 3-4 minutes.
Season the dish with salt and black pepper to taste.
Sprinkle chopped parsley over the top before serving.
Serve warm as a side dish or as a main dish with a slice of rustic bread.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 8.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4060 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
