This week we’re moving on to posting recipes from a different cookbook, the The Ronneburg Recipe Album: German Style Cooking! The book is a 42-page guide put together by Elsie Oehler, then proprietor of the Ronneburg Restaurant located in Amana. Published in 1981, the book combines the past and the present with recipes for authentic German foods that are still served in the Ronneburg today.
We are very pleased to share some of the recipes from this collection with permission from the Ronneburg, so we’re starting out with a popular one– Ronneburg fried potatoes!
Ronneburg Fried Potatoes
Most popular of all foods to grace our tables are our fried potatoes. A second bowl of the crusty, browned fries is irresistible. As one of our hosts puts it, “Why be uncomfortable when, with a little bit of effort, you can be miserable?” The second bowl of potatoes will usually do it.
4 cups or 2 pounds potatoes
¼ cup beef drippings, lard or oil
Cook potatoes in their skins in boiling water until tender. Do not overcook. Drain and peel. When cool, slice about 1/8th inch thick. In a skillet heat about 3 tablespoons drippings until very hot. Add the potatoes and turn them as they brown. Add more drippings as necessary while turning. There is a great deal of difference in the moisture of potatoes, so it is difficult to give a definite amount of drippings to be used. Use just enough to nicely brown the potatoes and make them crusty. Add salt and pepper to taste.
This recipe comes from the cookbook The Ronneburg Recipe Album: German Style Cooking and was posted with permission of the Ronneburg Restaurant. Learn more about the book and how to purchase it.