German potatoes from Wolfgang’s Steakhouse in Downtown Miami

The Chef: Amiro Cruz

The Restaurant: Wolfgang’s Steakhouse, Downtown Miami

The Dish: German Potatoes


  • 2 large Idaho Potatoes
  • 1 large Spanish Onion
  • 1/2 cup of clarified butter (salted)
  • 1 Tbs. salt
  • 1 Tsp. white pepper

Method of Preparation:

  • Boil salted water in a pot. Add whole potatoes with skin on. Cook until soft but not over-cooked- about 30 minutes. When done, set aside to cool and refrigerate until cold.
  • When you’re ready to make the German Potatoes- first peel them, then cut them in half lengthwise and quarter them. Now, slice each quarter about 1/4 inch in diameter.
  • Next, cut the Spanish onion in half and give it a rough chop.
  • Heat a pan until it begins to smoke, then add 1/4 cup of melted clarified butter and the onion. Sauté the onion until it begins to soften.
  • Add the sliced potatoes and season with salt and pepper. Mix well Add the rest of the butter.
  • Gently stir the potatoes for several minutes until potatoes are a crispy golden brown.
  • Now, drain the butter and heap the potatoes onto an oven safe plate. Finish in the oven at 350 degrees until it’s crusty and a deeper golden brown- about 15 minutes.

To Plate:

Serve German Potatoes with a nice juicy steak and a hearty red wine.

Serving suggestion: Cabernet Sauvignon Chateau St. Jean.

Serves: 4

Wolfgang’s Steakhouse

315 S. Biscayne Blvd.

Miami, FL 33131



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