Jacket potato
Jacket potatoes (in the Rhineland Quellmänner , in Hesse also source potatoes , in Saarland Quellesjer , in the Palatinate Gequellde , in Upper Lusatia Whole Abern , in Austria mostly just called boiled potatoes , in Switzerland and southern Germany Gschwellti ) are boiled or steamed , unpeeled potatoes .
The cooking in the shell (or just the Pelle) provides lower losses of flavor and nutrients (in particular as in peeled potatoes boiled potatoes ). In addition, they are usually much easier to peel afterwards.
Jacket potatoes, as the simplest form of preparation of a staple food, are also symbolic of frugal (modest and down-to-earth) food. However, they can also be peeled and further processed e.g. B. with potato salad or Gröstl .
Jacket potato as a food
Mostly small or medium-sized, waxy or predominantly waxy potatoes are used. After about 20 to 30 minutes (depending on size) of cooking time or 10 minutes in a pressure cooker , they are served hot and only peeled off at the table . The hot potato is skewered with a fork when peeling, in specialist shops there are also special forks with tines arranged in a triangle, as the potatoes easily fall apart when using normal forks. With very young or freshly harvested potatoes, you can also eat the peel.
Classic, simple dishes are jacket potatoes with quark and butter , pure with liver sausage , with linseed oil or with herring salad . Jacket potatoes also form the basis for other dishes such as potato salad , hash browns , mashed potatoes , potato dumplings and fried potatoes .
In Germany, jacket potatoes are mainly eaten as a side dish to many different dishes. Often new potatoes are peeled and then eaten with asparagus with hollandaise. The jacket potato is particularly suitable for dipping in quark, curry sauce or simply in hot butter.
Jacket potatoes are a general accompaniment to quark with linseed oil , a traditional dish of the so-called "poor cuisine" from Lusatia and in particular the Spreewald , which was also found in Saxony and Silesia . Under the influence of the Sorbian population , the dish has achieved great popularity in Saxony up to the Ore Mountains and is now considered a local specialty of Saxon cuisine . It is also considered the " national dish" of the Spreewalds, the Sorbs and the Berliners.
Peel a freshly cooked jacket potato
Jacket potato cutlery
Classic: jacket potatoes with quark
Jacket potatoes as an accompaniment to asparagus
Jacket potatoes as a side dish to herb quark with linseed oil
Scandinavian: jacket potatoes with fish cakes and tartar sauce
Quotes
- A snob is someone for whom lobster is just the starter for a jacket potato. ( Hans Clarin )
- A fried potato ratio sometimes turns into a jacket potato wedding. (Vernacular)
- Joachim Ringelnatz dedicated the poem Farewell Words to Pellka to the jacket potato .
Web links
Individual evidence
- ↑ Ringelnatz: parting words to Pellka on Wikisource