Whenever I visited Oma Erika, my adopted German grandma who lives in the picturesque mountain town Annaberg-Buchholz, we cooked potatoes. Fried, pureed, shaped into dumplings, mixed into salads—Oma Erika, like many German cooks, knew countless ways to celebrate the spud, and over the years, she passed them down to me. My favorite was transforming leftover boiled potatoes into bratkartoffeln (BRAHT-kar-toff-uh-len).
The idea is simply to slice or dice the cooked
