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Remembering Our Danube Swabian Ancestors

     
 
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.

  • Peel and cut the potatoes into wedges. 

  • 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.

  • 1 tablespoon paprika

  • Salt

  • 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]

 
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