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My favorite easy side lately is this is incredibly easy Roasted Potatoes and Sauerkraut recipe – it is packed with down-home German flavor that is comforting, quick to prepare, and is fantastic alongside schnitzel or spaetzle!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Roasted Potatoes and Sauerkraut
This recipe is fairly straightforward – making it a favorite for its simple prep – but pay attention to cutting potatoes small enough to roast quickly.
Roasted Potatoes and Sauerkraut Ingredients
To make this recipe, we will need the following ingredients:
- 1 large onion, diced: adds sweetness and depth that balances sauerkraut’s tanginess; when roasted, it caramelizes slightly, creating rich, savory undertones.
- 1 lb baby Dutch or Yukon Gold potatoes: mild and buttery, they provide comforting starchiness and hold their shape well, developing crispy edges and tender centers.
- 1 teaspoon caraway seeds: bring earthy, slightly sweet, anise-like notes that tone down sauerkraut’s sharpness and tie all the flavors together.
- 2 tablespoons olive oil: adds richness, helps the potatoes crisp, prevents sticking, and carries the seasonings evenly across the dish.
- 15 oz sauerkraut, drained: delivers the signature tangy, salty, slightly funky brightness while its acidity balances the richness of the potatoes and oil.
- Salt and pepper, to taste: enhance and round out all the flavors, adding warmth and depth while balancing the sauerkraut’s natural saltiness.
Roasted Potatoes and Sauerkraut Steps
Once you’ve gathered your ingredients, we will use the following process:
Add Potatoes and Onions
Clean and dry potatoes, cut into 1″ cubes. Add to baking dish with diced onions and toss in olive oil.
Drain & Add Sauerkraut
Drain sauerkraut well, add to dish.
Season
Add salt, pepper, Italian herbs (if using), and carraway. Toss well so everything is incorporated.
Bake
Roast, stirring halfway through to prevent burning. Dish is done when potatoes are fork-tender and lightly browned.
Serve & Enjoy!
Serve with fresh herbs or parsley (I like a bunch of fresh dill, personally.)
Roasted Potatoes with Sauerkraut Tips and Tricks
Add Meat: If you want to incorporate meat, slice smoked kielbasa or bratwurst and add it about halfway through cooking. This adds smoky, hearty flavor.
Rinse Kraut: For a milder sauerkraut flavor, rinse the sauerkraut lightly before draining.
Add Caraway: Caraway seeds are a classic pairing with sauerkraut; you can omit or replace with fennel seed, thyme, or rosemary depending on preference.
Cut Potatoes Small: If your potatoes are large, cut them smaller so they cook evenly and crisp up.
Use High Temp: A high oven temperature helps crisping; if your oven runs cool or your pan is crowded, you may need a little more time.
Great for Leftovers: Leftovers reheat well and the flavors tend to meld even more the next day.
German Potato and Kraut Bake FAQs
Potatoes that have been cut into 1″ chunks tend to take about 25-35 minutes to crispy and fork tender, depending on your oven. You will know the dish is done when your potatoes are soft and tender.
Sliced kielbasa or bratwurst work beautifully in this dish – sausages are a perfect addition if you’d like this as a heartier main dish instead of a side!
You can rinse kraut well to reduce the bitter, tangy flavor – you can also “rinse” sauerkraut in gin for a few minutes to lessen the strong flavor.
What to Serve With Roasted Potatoes and Sauerkraut
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Roasted Potatoes and Sauerkraut
Ingredients
- 1 large onion, diced
- 1 lb Yukon Gold or baby Dutch potatoes
- 1-2 teaspoons caraway seeds, (more if you really love it)
- 1 tsp Italian Herbs Seasoning, (thyme, oregano, basil, rosemary), optional
- 2 tablespoons olive oil
- 15 oz sauerkraut, drained
- salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- Clean and dry potatoes, cut into 1? cubes. Add to baking dish with diced onions and toss in olive oil.
- Drain sauerkraut well, add to dish.
- Add salt, pepper, Italian herbs (if using), and carraway. Toss well so everything is incorporated.
- Roast, stirring halfway through to prevent burning. Dish is done when potatoes are fork-tender and lightly browned.
- Serve with fresh herbs or parsley (I like a bunch of fresh dill, personally.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
