German Fried Potatoes from Peter Luger feature golden, crispy potatoes sauteed with savory onions and fresh herbs, delivering a hearty and flavorful side dish with a perfectly crisp exterior and tender interior.
Equipments
- Cutting board
- Chef’s knife
- Vegetable peeler
- Large bowl
- Skillet (preferably cast iron)
- Slotted spatula
- Colander or strainer
- Paper towels
- Measuring spoons
- Mixing spoon
Ingredients
- 2 lbs (900g) russet potatoes
- 1 large yellow onion
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Russet potatoes are essential for achieving the ideal crispy texture in German Fried Potatoes from Peter Luger due to their high starch content. Using a mix of vegetable oil and unsalted butter enhances flavor while ensuring the potatoes crisp evenly without burning. It's important to thoroughly dry the potatoes after rinsing to prevent excess moisture, which can make them soggy rather than crispy. Seasoning with kosher salt and freshly ground black pepper is key to bringing out the savory taste, while fresh parsley adds a bright, herbaceous finish. You can easily recreate the beloved flavors of the German Fried Potatoes from Peter Luger copycat menu right in your own kitchen.
Instructions
- Peel the potatoes using a vegetable peeler.
- Cut the potatoes into 1/2-inch cubes on the cutting board with the chef’s knife.
- Place the potato cubes in a large bowl and cover with cold water; soak for at least 10 minutes to remove excess starch.
- Peel and finely slice the onion.
- Drain the potatoes in a colander or strainer and pat them dry thoroughly with paper towels.
- Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high heat.
- Add the potato cubes in a single layer; cook undisturbed for 4–5 minutes until the bottoms are golden and crisp.
- Flip the potatoes with a slotted spatula, and continue cooking, turning occasionally, for another 8–10 minutes until most sides are crisp and golden.
- Reduce heat to medium, add the butter and sliced onions to the skillet.
- Stir and cook for 5–7 minutes until the onions are soft and caramelized, and potatoes are tender inside.
- Season with kosher salt and freshly ground black pepper to taste.
- Remove the skillet from heat and stir in chopped fresh parsley.
- Serve hot.
Substitution
German Fried Potatoes from Peter Luger can be easily adapted by substituting russet potatoes with Yukon Gold for a creamier texture while still achieving a crispy exterior. If you lack unsalted butter, use clarified butter or a high-quality olive oil to maintain the rich flavor profile. When fresh parsley is unavailable, dried parsley or fresh chives offer a similar herbal note that complements the dish. Use a cast iron skillet whenever possible for even heat distribution and improved crispness, but a heavy stainless steel pan can suffice. Be sure to dry your potatoes thoroughly after rinsing to ensure perfect browning and crispness in your kitchen process.
Tips
Peeling and soaking the potatoes in cold water is essential to eliminate excess starch, ensuring your fried potatoes become crisp rather than gummy. Thoroughly drying the potato cubes before cooking prevents oil splatter and promotes even browning. Using a cast iron skillet provides consistent heat for perfect crispness while cooking the potatoes undisturbed initially helps form a golden crust. Remember to season your dish with kosher salt and freshly ground black pepper only after the potatoes are cooked to avoid drawing moisture out during frying.
Nutritions
German Fried Potatoes provide a rich source of carbohydrates from the russet potatoes, which fuel your body with sustained energy. The preparation includes cooking with vegetable oil and unsalted butter, adding healthy fats that support nutrient absorption and enhance flavor. Onions contribute dietary fiber and antioxidants while fresh parsley adds vitamins A, C, and K, aiding in immune support and bone health. This side dish offers a balance of macronutrients, making it a satisfying and nourishing complement to your meal.
Storage
Store your German Fried Potatoes in an airtight container and refrigerate within two hours of cooking to maintain their crisp texture and flavorful taste. Reheat gently in a skillet over medium heat to restore the golden, crispy exterior without making them soggy. For best quality, consume within 3 to 4 days to enjoy the savory potatoes and caramelized onions at their peak freshness.
Variation or Alternatives
For variation, swap russet potatoes with Yukon Gold to achieve a creamier texture while maintaining crispiness. You can enhance flavor by adding smoked paprika or garlic powder during the sauteing process. To make the dish vegan, replace butter with additional vegetable oil or plant-based margarine. Your German Fried Potatoes will develop a deeper caramelized taste by allowing the onions to cook slowly over low heat before combining them with the potatoes.
Allergies
German Fried Potatoes from Peter Luger contain ingredients such as butter and onions, which may trigger allergies in individuals sensitive to dairy or alliums. Russet potatoes are generally hypoallergenic, but cross-contamination during preparation could introduce allergens. If you have specific food allergies, it is important to verify ingredient sources and preparation methods to ensure your safety.
Why this recipe?
Peter Luger's German Fried Potatoes are renowned for their crispy exterior and perfectly tender interior, achieved through a unique double-frying technique that locks in flavor. The dish pairs authentic German spices with high-quality potatoes, delivering a savory taste experience that complements the restaurant's legendary steaks. You will find that attempting a copycat recipe allows you to recreate this iconic side dish at home, capturing its standout texture and flavor. Mastering the German Fried Potatoes adds a gourmet touch to your meals, enhancing your culinary skills with a classic Peter Luger specialty.