Palatinate gold from the iron pan for real connoisseurs
If you are looking for the ideal wine to accompany one of the Palatinate’s most honest specialties, Gebreedelde is the perfect choice. In Palatinate cuisine, the theme of wine and food is often defined by simple but perfectly crafted dishes that are enjoyed in convivial company. Gebreedelde are much more than ordinary fried potatoes, as they are traditionally made from raw potato slices fried in plenty of fat until golden brown and crispy. The addition of spicy bacon and onions gives them a hearty depth that goes perfectly with the wines of the region. It’s a dish that requires patience to cook the potatoes on the inside while they form a perfect crust on the outside. Whether as a main course on its own with a dollop of curd cheese or as a classic accompaniment to meat dishes, this specialty embodies the down-to-earth elegance of the Wine Route. The aroma of roasted potatoes and bacon brings back memories of cozy evenings in rustic wine taverns and makes this dish an indispensable part of the regional culinary culture for every gourmet.
Ideal wine accompaniment: Müller-Thurgau Pfalz QbA (Pfalz, Germany)
A Müller-Thurgau from the Palatinate, often known as Rivaner, is the ideal accompaniment to crispy Gebreedelde. This wine impresses with its mild acidity and a delicately fruity nutmeg note, which harmonizes wonderfully with the earthy aroma of the potatoes. The nose reveals nuances of yellow apple, floral accents and a hint of fresh herbs, which ideally balance the savory character of the bacon and onions. As roast potatoes have a certain fat content, Müller-Thurgau has a refreshing effect on the palate without being dominated by overly aggressive acidity. It has a pleasant lightness and drinking pleasure that perfectly underlines the rustic charm of Palatinate cuisine. The subtle fruitiness of the wine picks up the salty tips of the bacon and brings the various components to a harmonious and rounded finish. It is a classic regional pairing that focuses on down-to-earthness and shows how an uncomplicated quality wine can enhance a traditional dish. Each sip prepares the palate perfectly for the next portion of crispy potatoes and ensures a harmonious enjoyment experience that is simply a pleasure.
Further wine recommendations for Gebreedelde (fried potatoes)
Pinot Blanc Pfalz QbA (Palatinate, Germany)
A Pinot Blanc from the Palatinate offers a somewhat stronger structure and a fine melt that perfectly complements the texture of the Gebreedelde. With its aromas of pear, quince and a slight nuttiness, it elegantly complements the roasted aromas of the pan-fried potatoes. The wine usually has a moderate acidity, which makes it particularly digestible and draws the focus to the hearty taste of the onions. It is full-bodied and present on the palate, which means it also holds its own when the roast potatoes are served as a side dish with hearty meat. A very balanced choice for discerning connoisseurs.
Portugieser Pfalz QbA (Palatinate, Germany)
For lovers of red wine, a classic Portugieser from the Palatinate is an excellent recommendation for this potato dish. This wine is known for its gentle style, its low tannins and a fresh berry fruit that does not overpower the inherent flavor of the Gebreedelde. In the Palatinate, Portugieser is often appreciated as a “Schoppen” wine, which is ideal with hearty home cooking thanks to its uncomplicated structure. The subtle spiciness of the red wine goes wonderfully with the rendered bacon. Especially when served slightly chilled, the wine develops an invigorating freshness that harmonizes perfectly with the warmth of the pan-fried dish.
Silvaner Rheinhessen QbA (Rheinhessen, Germany)
A Silvaner from the neighboring Rheinhessen region brings a distinct earthiness and herbal notes that build a fascinating bridge to the aroma of the potatoes. With its fine aroma of hay and green fruit, it offers a down-to-earth accompaniment that underlines the rustic character of the Gebreedelde. The acidity of Silvaner is usually well integrated and subtle, resulting in a very soft mouthfeel. This combination is very natural and authentic. It is the perfect choice for anyone looking for a pairing that emphasizes the mineral and vegetal aspects of the ingredients.
Gavi DOCG (Piedmont, Italy)
A Gavi from the Cortese grape brings a cool elegance and a precise minerality that forms an exciting international contrast to the Palatinate roast potatoes. The aromas of lime, green apple and white flowers lend the dish an unexpected lightness and freshness. The tight structure of the wine literally cuts through the fat content of the dish and cleanses the palate in a very pleasant way. The Gavi picks up on these nuances particularly well when the pasta is garnished with fresh herbs such as parsley. A very modern and refreshing interpretation of the wine accompaniment, which impresses with its clarity and finesse.
Pinot Gris Pfalz QbA (Palatinate, Germany)
A Pinot Gris from the Palatinate offers plenty of extract and a powerful body that can easily match the intensity of onions and bacon. With its ripe fruit notes of pineapple and honeydew melon, it provides a rich accent to a hearty pan-fried meal. The wine’s often slightly stronger golden yellow color reflects the appearance of the perfectly browned potatoes. On the palate, it is full-bodied and powerful, which works particularly well when the fried potatoes play the leading role on the plate. A reliable partner that ensures a long-lasting taste experience and elevates rustic Palatinate cuisine to a full-bodied level.
The recipe:
Gebreedelde (fried potatoes)
Cooking utensils
- 1 Large iron pan or heavy coated pan
- 1 spatula
- 1 Cutting board
- 1 Sharp knife
- 1 Kitchen paper
Ingredients
The basis
- 600 g Potatoes waxy, e.g. Linda or Sieglinde
- 3 Tbsp clarified butter or lard
- 80 g Bacon cubes smoked
- 1 large onion into fine strips or cubes
Spices
- Salt and freshly ground black pepper
- 1 teaspoon dried marjoram optional
- Fresh parsley for sprinkling
Preparation
Preparation:
- Peel the potatoes and cut into approx. 3 mm thin slices.
- Wash the potato slices in cold water to remove excess starch.
- Pat the slices dry very thoroughly with kitchen paper.
- Peel and finely chop the onion.
Cooking steps:
- Heat the clarified butter in the iron pan over a medium to high heat.
- Place the potato slices evenly in the pan.
- First fry the potatoes for about 5 minutes without turning.
- Only turn carefully when the underside starts to take on color.
- Reduce the heat slightly and continue to fry for about 15 minutes.
- Only turn occasionally so that the slices do not break.
- About halfway through, add the diced bacon.
- Stir in the onions about 5 minutes before the end of the cooking time.
- Fry until the onions are translucent and the potatoes are golden brown.
Dressing:
- Only season the fried potatoes with salt, pepper and marjoram at the very end.
- Serve on plates or directly in the pan.
- Sprinkle with freshly chopped parsley.
Recommended sides:
- Palatinate white cheese (curd cheese with herbs)
- A fresh green leaf salad
- Two fried eggs
