Once again, it seems like an eternity since I have blogged. I don’t have really good excuses either…. too busy cooking, cleaning, busing kids to and from whatever. Those reasons don’t really hold water though, because I do have time on my hands as of late. The Christmas decorations have been put away, a few junk piles (and junk ‘rooms’) have been sorted out, but that’s as far as the excuses can take me. I suppose I should not be giving myself such a hard time, and simply blog whenever I want (oh right, that’s what I’m doing). This isn’t my job, though I have dreams that it may segue into ‘something’ that might bring in a small income. Maybe I’ll post more in the near future, maybe less. Maybe I will switch gears and focus on my graphic arts, maybe not. Ugh. This is why I’m having a hard time sitting down to blog, I’m just so wishy-washy. … I’ll just get to it then…
This recipe is inspired by a dish that I ate at least 26 years ago… Aaarrrgghh! I feel so old! In my early teens I was eating dinner at a friend’s house and this was the side that her mother served. All I remember is that it was potatoes and sauerkraut, and it was browned and caramelized and absolutely delicious. The memory of this dish simply crept from the back of my mind recently, so I Googled for a recipe idea. This is what I concocted, and it is perfect! Possibly better that I remembered, and that simply surprises me. Caraway seeds seemed like the right spice to accent the sauerkraut, but you could use any herbs or spices that you wish… but just a little, it already has a wonderful flavor. Post a comment on how you seasoned yours! 🙂
Roasted Potatoes with Sauerkraut
- 5 medium russet potatoes or 2.5 lbs. potato of choice, cubed
- 1 cup sauerkraut squeezed of most of the liquid
- 1 small onion sliced thin
- 2 tsp. canola or olive oil
- 3/4 tsp. seasoned salt such as Lawry's
- 1/2 tsp. caraway seeds crushed a little (or any herb of choice)
- pepper to taste
- Heat oven to 425° F
- Cut potatoes into approx. 1 inch cubes.
- Using a dish towel or a few paper towels, squeeze as much of the liquid from the sauerkraut as possible.
- Thinly slice onions.
- Prepare a baking sheet by spraying lightly with non-stick spray. Spread in a single layer on the sheet, the potatoes, sauerkraut and onion. Drizzle oil over all. Sprinkle seasonings over all.
- Using your hands, toss the vegetables to coat with oil and seasonings.
- Bake in 425° F oven for about 20-30 minutes, stirring every 8 minutes or so to evenly brown.
- Serve hot!
why do potatoes get hard or stay hard when you add them to sauerkraut?
So sorry! My blog is not closely monitored and all my notifications from comments have landed in a spam folder for a year! Ha! I’m afraid I don’t have an answer. Anyone else know?
Sounds delicious, thank you for this recipe. I’m gonna try it tonight with the corned beef I’m smoking.
(With any luck with have enough left over to have with the beef brisket I’m smoking as well. Although if it’s as good as it sounds we may not have any over)!
I’m wondering your thoughts on using fennel in this?
Or perhaps coriander, do you think those would be you strong?
I’ve never added either to sauerkraut, although having enjoyed coriander spiced corned beef and cabbage so I would think it may be similarly good.
So sorry! My blog is not closely monitored and all my notifications from comments have landed in a spam folder for a year! Ha! Yes!!! I say use the fennel! I love fennel. I should try it that way next. Is coriander a common spice used along with sauerkraut? If so, I say add that too. Even if it’s not… do it! 😀
My daughter really likes sauerkraut, but I only tolerate it. I tried this recipe in hopes I’d like it better and she wouldn’t complain too much. I made the recipe almost exactly, except I didn’t add caraway seeds or seasoned salt and I didn’t measure sauerkraut, I just used a 16 oz jar, and I added a couple sliced carrots.
This was absolutely the best sauerkraut I’ve ever had. My daughter loved it as as well. And it was very easy to make. I served it with eggs which was a great combination.
Thank you so much for this recipe, I’ll be making it often.
So sorry! My blog is not closely monitored and all my notifications from comments have landed in a spam folder for a year! Ha! I am so, so glad to hear it was a hit! Thank you for visiting!
First off, I have tried baked and browned sauerkraut in the past and really would have that over kraut cooked on the stove.
Followed your recipe with the addition of Johnsonville Turkey Kielbasa sausage. This sausage is low fat and has maybe half the salt than regular Kielbasa has.
Results …… very pleased with the end result. Yes, I’ll put this into my recipe rotation.
Maybe a nice bowl of Cream of Mushroom soup and some good bread and cheese to go along with the baked sauerkraut and we have a winner.
Maybe, substitute some paprika for the Lowery’s?
So sorry! My blog is not closely monitored and all my notifications from comments have landed in a spam folder for a year! Ha! That sounds like an awesome meal! Thank you for sharing and glad you liked the recipe!
And… yes, I think adding paprika as a substitute for Lawry’s would work. However, I’d also add a little garlic and onion powder/salt if you don’t have Lawry’s.
Absolutely delicious! Wonderful flavor and texture! Although I love caraway seed with sauerkraut, I seasoned this with rosemary to complement the pork tenderloin roast I paired it with.
That sounds so delicious! Thank you for sharing!
Love your honesty about being an inconsistent blogger so am I. Don’t give up. Try for once a week or once a month. Comfort food recipes are so needed out there!
Thank you for the support. I appreciate you!
I just wrote a review but for some reason the app isn’t allowing me to award stars. This recipe deserves 5 stars. I’m using an iPad and usually never have a problem.
I’d also like to pin the recipe on Pinterest, but no luck with the Share prompt either.
My recipe rating system is not working properly and I need to fix it. Thank you for letting me know. I very much appreciate you taking your time to try and review. It means a lot. <3
Very delicious!! I used an 8″ cake pan which ended up pretty full. Yellow potatoes were used and cut in good chunks. The onions were also about the size of the potatoes. Used fresh sauerkraut – wringing out as best as could. Did not use caraway seeds but lemon pepper instead. Also sprinkled on dill and cumin. Ended up cooking for just over 1 hour until brown and tender. Again, very delicious. Will definitely do again!!