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Scharfe Grumbiere
(Shawr-feh Groomm-bee-reh)
– Spicy Potatoes
by
Anne Dreer, 10 Sep
2007
Comment:
This was a frequent lunch dish served with a salad. |
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Peel and cut the potatoes into
wedges.
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Heat some lard (or the
oil) in a heavy-bottom pan.
When
the pan gets hot, remove it from
the burner
for a minute. The fat
should not be too hot.
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1 tablespoon
paprika
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Salt
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¼ cup water
Use as many potatoes as your family
will eat. Lard or you can use
oil, but then it's not
authentic.Quickly stir in the paprika and
immediately add the potatoes. DO
NOT LET THE PAPRIKA TURN BROWN
or it will be bitter.
Put pan back on burner on medium
high. Add salt. When potatoes
start to sizzle, put the lid on
and shake the pan so the
potatoes get coated with the
paprika. Turn heat down and let
them fry with the lid on. Stir
them once in a while with a
wooden spoon or spatula. After a
while add about a quarter cup
water. Keep the lid on. After
adding the water, there is no
longer a need to stir them.
Check to make sure they are not
burning; add just a very little
water as needed. They should be
more steamed than fried.
This goes well with a lettuce
salad with the following
dressing:
Have ready a large bowl of
washed green leaf lettuce
(Boston Bib). Cut some (double)
smoked bacon into very small
pieces and fry them until crisp.
Add vinegar to the bacon and
drippings and heat. Sprinkle
the lettuce with salt, then add
the hot dressing and toss. The
leaves will be a little wilted.
Serve.
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
10 Sep 2007] |
