【200万回再生人気レシピ】おつまみにもおかずにも！ビールに合う本場ドイツ仕込み絶品ジャーマンポテトの作り方／German Pan-Fried Potatoes

【200万回再生人気レシピ】おつまみにもおかずにも！ビールに合う本場ドイツ仕込み絶品ジャーマンポテトの作り方／German Pan-Fried Potatoes

Mmmmm! This soft, squidgy texture! and sweetness Don’t drink if you drink…no that’s not it Don’t drink and drive; if you’re driving, don’t drink This is PERFECT It goes SO well with rice Hello everyone *a little acting before we start* Koh Kentetsu here Today I am going to show you how to cook what you see here German Pan-fried Potatoes In Germany, they have a different name for this dish (Bratkartofffeln) but here in Japan, we all enjoy eating what we call, German potatoes Today I’ll share my secrets and tips in making the BEST German potatoes Which potatoes to use, the best way to CUT and FRY potatoes etc. I’ll have little tips, here and there to make it EASY and AMAZING It matches PERFECTLY with beer or rice so please stay tuned! Let’s get started But first of all when it comes to German potatoes, we need to talk about the POTATO There’s a big debate about which TYPE of potato to use The two most common types of potatoes we have in Japan are the May Queen (waxy, hold their shape well) and the Danshaku (starchy, ideal for mashed potatoes) Today, I’ll be using the May Queen potatoes It’s not that one potato is better than the other, they just have different qualities Let’s start slicing make thick slices, maybe 1cm or so like this round slices Slicing them this way, keeps their texture and brings out their natural sweetness Oh nooooo! Let’s actually slice them on a diagonal it increases the surface area and you get MORE of the nice charred surface so slice on a diagonal about 1 cm thick actually…you can do what do whatever you’d like but I would I recommend to slice them diagonally, 1cm or less May Queen potatoes are very sweet Using the Danshaku potato would give you a lighter, fluffier finish I once had the opportunity to go to Germany, for a shoot and stayed there for quite sometime While I was there I learned that there is NO such dish called, "German potatoes" there First thing I was told, NOT TO DO DON’T ask for "German potatoes" at a restaurant. There is no such thing but people of Germany really love potatoes there have over 100 different types of potatoes If you go to a supermarket they’ll have like, 20 different types of potatoes with instructions, like this potato can be eaten raw or this is one is fluffy so it’s good for stews or good for pan-frying etc. So people there, pick their potatoes depending on the dish they’re cooking and they ALWAYS have a stock of potatoes at home and use them for appetizers, entrees, side dishes etc. *checking if pan is hot enough* There IS a dish using pan-friend bacon and boiled potatoes (Bradkartoffeln) and this is probably what we call, German potatoes in Japan I was taught to fry potatoes in butter and to cook them slowly Once the butter starts to melt reduce the heat and on a LOW heat, cook the potatoes, nice and slow The locals there taught me that frying these diagonally sliced potatoes in butter is a MUST The reason why we use the May Queen is because when it’s cooked slowly like this it has a great CHEWY texture and brings out the SWEETNESS Again, the important thing is slice them on a DIAGONAL and cook them over LOW heat I visited and cooked with several families in Germany and when I asked if the potatoes were ready they would say, "No, no no, you have to cook them longer" this brings out the sweetness so the waxy, May Queens are BEST for this Cooking them nice and slowly I’m talking a lot today I LOVED having these in Germany Some people say that German food is not that great but I don’t think they had HOME-MADE German food It is ABSOLUTELY delicious Let’s flip these over Looks good! The great thing about using butter is that is gives it this BEAUTIFUL golden brown colour and the aroma It makes me SO hungry Can you hear the sound from the potatoes? *kind of like a high-pitched, screeching sound* It’s like a happy-cry from the potatoes The potatoes are crying for joy Once you hear that sound it’s time to flip them over Kyuuuu (crying sound) That’s the cue when the potatoes cry for joy I said it three times… Let’s slice the onions They’re good for their crunch and onions can enhance the other ingredients it brings out the wonderful potato flavours Sprinkle the onions over the top you can cook them as long or as little as you wish Look at that colour! The people I met in Germany cooked their potatoes until they had a good, dark colour on them I like this Bring out the natural sugars but don’t burn them and next sausages, what Germany is known for I’m going to do a little something to these no knives required You’re going to tear them and squish them a bit with your thumbs tear and squish (lightly) this is great We’ll saute these with the rest By smooshing the sausage it releases its flavours and it gets absorbed by the potatoes Frying them this way is REALLY good Toss them around a bit careful not to burn and this will distribute the sausage flavour At this point, I add a bit of garlic If you put it in at the beginning, it burns so I add it at the end, just for the smell and then salt You can add the salt earlier if you want but I’ll add it now See, the sausage is all broken up like this all the flavours have melded and soaked in If you choose to pre-cook your potatoes by boiling, steaming or popping them in the microwave beforehand if that’s the case, you can cut the potatoes in whatever shape I’d have to say though that using the sweet, squidgy May Queen makes it SUPERB For the finishing touch This pairs well with beer but it’s also fantastic as an entree for dinner, as a main dish And to make it go well with rice I add just a BIT of soya sauce this is the best It smells AMAZING Sweet, golden brown May Queen with juicy onions and sausage throughout A heaping plate A sweet, toasty smell great colour And if you’d like some mustard I like A LOT of mustard and parsley and maybe some cracked black pepper I like pepper so I’ll add some of that Nice! And that’s it! Authentic, home-style, German pan-fried potatoes looks gooooood

皆さんからリクエストが多かった、おつまみにもおかずにもなるレシピをご紹介！
今回は本場ドイツの家庭料理、ジャーマンポテトの作り方！

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※初期の動画なので音声が聞きにくい部分があります。。ご容赦を。。

【チャプター】
00:00 試食
02:47 調理

■本場仕込みのコク旨ジャーマンポテト
【材料　2～3人分】
・ウインナー：4本
・じゃがいも（メークイーンがおすすめ）：3～4個
・玉ねぎ：1/4個
・にんにくのみじん切り：1かけ
・塩：少々
・バター：20ｇ
・しょうゆ：小さじ1
・好みで粗びき黒コショウ、パセリのみじん切り、粒マスタード：各適宜

【作り方】
①じゃがいもは皮をむいて厚7～8ｍｍの輪切りにする。玉ねぎは薄切りにする。

②フライパンにバターを熱して溶かし、じゃがいもを並べて弱めの中火にし、両面合わせて7～8分ほどじっくりと焼く。両面がこんがりしてじゃがいもが柔らかくなったら玉ねぎを加えてさっと炒め、油がなじんだら、ウインナーを2～3つにちぎってかるくつぶしてから加える。

③塩少々、にんにくを入れて全体を炒め合わせる。香りが立ったらしょうゆを加えて混ぜる。器に盛り、好みで粗びきこしょう、パセリを散らし、マスタードを添える。

【ポイント】
じゃがいもの嬉し泣き。

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