These delicious Austrian pan roasted potatoes on the stovetop are cooked with beef soup, and roasted with onion, garlic, caraway seeds.
They are the perfect side dish when you have leftover potatoes and fit to all kinds of veggies or fish and meat dishes.
In Austria, we have these roasted potatoes (Erdäpfelschmarrn) as a traditional side dish to boiled beef (e.g. Viennese Tafelspitz).
The first secret of this recipe is that the potatoes are doused with spicy beef broth while they are roasting. As soon as the beef broth has boiled away, the potatoes are fried until nice and crispy brown. This leads to wonderfully aromatic potatoes with a crispy crust.
The second secret is to keep tasting and adding more salt and butter as you sauté. This does not necessarily make the dish lower in calories, but the result is a delicious potatoe pan that does not taste dry and bland.
Third, don't skimp on the garlic and caraway seeds either, especially if you hold back on the second secret trick 😉 .
Have fun with cooking!
You need the following ingredients for the recipe. The exact quantities can be found in the recipe card at the bottom of the article. But the whole thing is rather a recipe where you do not need very precise quantities.
- Waxy potatoes, boiled - e.g. Red Bliss, pee wees, fingerlings.
Floury potatoes (the ones you would need for mashed potatoes) would melt into a sort of puree when you pour the beef broth over them. Read more about the difference between waxy and floury potatoes on bonappetite.com.
The potatoes can also be cooked in their skins the day before.
Grandma's secret tip: boil the potatoes in salted water with a teaspoon of caraway seeds. This gives a very good flavor to the potatoes.
- Beef broth - alternatively some vegetable broth
- Onion - I usually use brown vegetable onion, but it also works with other types of onions, for example shallots
- garlic - pressed, because the taste mixes better with the potatoes this way
- Caraway seeds - I usually use whole seeds, or a mixture of grated and whole caraway seeds.
- Salt - salt right at the beginning, so that the salt mixes better with the potatoes. However, the potatoes "swallow" quite a bit of the salt, so you probably have to add more salt at the end.
- black pepper - grated
- butter, clarified butter or oil for frying - I like to use corn oil at the beginning when roasting onions, and then refine later with a little butter
The roasted potatoes can optionally be spiced up with vegetables or mushrooms and bacon, ham or chopped meat scraps.
Dice the vegetables and mushrooms very finely and sauté them with the onions before adding the potatoes to the pan.
here are optional veggies that fit well, for example:
- bell pepper
- yellow beets
- green beans
- parsley roots
In a frying pan, add about 1-2 tablespoons of oil (or melt butter or clarified butter) and heat.
Peel and finely dice the onion and fry until golden brown. Don't fry too dark yet, because they will become even darker when they fry together with the potatoes.
Peel the cooked potatoes and cut them into pieces of about 1-2 inches. Add to the onions in the pan and fry.
Peel and press garlic. Add to the potatoes in the pan.
Season potatoes with salt and pepper and sprinkle with caraway seeds.
Pour about 1 cup of soup over them. Let the soup boil away. Stir from time to time.
As soon as the soup has boiled away, fry the potatoes until crispy. Always stay by the pan and stir so that nothing burns. While still frying, add 2-3 tablespoons of butter.
If necessary, season again before serving.
What to eat with pan roasted potatoes
Pan roasted potatoes, in Austria, are one of the most popular side dishes for cooked beef (such as Tafelspitz).
But they also go very well with vegetables, such as green beans, broccoli, kohlrabi, spinach and fried egg or any kind salad dishes.
At our home, it is a popular meal when potatoes are left over from the day before. Then all kinds of other leftover vegetables or meat are added to the pan.
Pan roasted potatoes go well with fish and also with various meat dishes such as sausages, steak, loin, etc.
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Austrian Pan Roasted Potatoes
- 2 lbs Waxy potatoes boiled - e.g. red bliss, pee wees, fingerlings ~ 1 kilogram
- 1 cup beef broth alternatively vegetable broth
- 1 onion
- 3 coves garlic
- 1 tablespoon caraway seeds whole seeds or a mixture of grated and whole
- black pepper grated
- butter alternatively clarified butter or oil
- In a frying pan, add about 1-2 tablespoons of oil and heat up.
- Peel and finely dice the onion and fry until golden brown. Don't fry too dark yet, because they will become even darker when they fry together with the potatoes.
- Peel the cooked potatoes and cut them into pieces of about 1-2 inches. Add to the onions in the pan.
- Peel and press garlic. Add to the potatoes in the pan.
- Season potatoes with salt and pepper and sprinkle with caraway seeds.
- Pour about 1 cup of soup over them. Let the soup boil away. Stir from time to time.
- As soon as the soup has boiled away, fry the potatoes until crispy. Always stay by the pan and stir so that nothing burns. While still frying, add 2-3 tablespoons of butter.
- If necessary, season again before serving.
(c) by Angelika Kreitner-Beretits / Vienna Sunday KitchenOktober 16, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!