German Street Potatoes Recipe

Prep potatoes

Wash and scrub the potatoes. Cut into 1/2-inch cubes (bite-size). If using russets, leave skins on for crisp texture; for Yukon Gold you can peel or not based on preference.

Par-cook potatoes

Place cubed potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 2–3 minutes.

Season potatoes

Toss the drained potatoes with 2 tbsp vegetable oil, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika until evenly coated.

Roast or pan-fry potatoes

Option A — Oven: Preheat oven to 425°F (220°C). Spread potatoes on a rimmed baking sheet in a single layer and roast for 25–30 minutes, turning once halfway, until golden and crisp. Option B — Stovetop: Heat 2 tbsp neutral oil in a large heavy skillet over medium-high heat. Add potatoes in a single layer and cook, turning occasionally, until deeply golden and crisp, about 12–15 minutes.

Cook bratwurst

While potatoes finish, cook the bratwurst: If pan-frying, brown sausages in a skillet over medium heat for 3–4 minutes per side, then reduce heat and cook through until internal temp reaches 160°F (71°C), about 8–10 minutes total. If grilling, cook over medium heat, turning, for 12–15 minutes. Let rest 3 minutes, then slice into 1/2-inch rounds or keep whole and slice after plating.

Combine potatoes & sausage

If serving mixed, toss the sliced bratwurst with the hot potatoes so flavors meld for 1–2 minutes. Adjust seasoning to taste.

In a bowl, whisk together 1 cup mayonnaise, 2 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 clove grated garlic, and 1 tsp salt. Taste and add 1 tsp honey if you want to tame the heat. Season with 1/4 tsp black pepper. Chill in the refrigerator for at least 15 minutes to let flavors settle.

In a small bowl, combine 1/2 cup tomato ketchup, 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika and a few drops (1/4 tsp) hot sauce if using. Stir until smooth and taste-adjust: add a pinch more vinegar or soy for brightness/salt as needed.

Plate: Spoon a base of roasted potatoes onto a large platter or individual plates. Arrange sliced bratwurst on top or to the side.

Drizzle and dollop: Generously spoon horseradish aioli over the potatoes and sausages in ribbons or dollops. Add spoonfuls or a light drizzle of the savoury ketchup around and over the dish for contrast.

Garnish: Scatter thinly sliced green onions and chopped parsley over the top. Optionally sprinkle 2 tbsp grated Parmesan or crumbled feta for an extra savory finish.

Serve: Serve hot with extra aioli and ketchup on the side for dipping.