German Butterball potatoes Overview And Cook the Best Recipe

German Butterball potatoes



What are German Butterball potatoes?

German butterball


German Butterball Potatoes are botanically classified as Solanum tuberosum. It is a member of the Solanaceae or Nightshade family with tomatoes and peppers. This potato was first introduced in 1988 by David Roniger. Described as “Butterless” by German Butterball Potato Rodel’s Organic Gardening Magazine, The Potato has become an American favorite and does not require extra spices to express a strongly satisfying flavor.

These potatoes are medium to large in size and round in shape to rectangular, with an average length of 10-12 cm. Pale, smooth, yellow skin is lightly nailed with shallow eyes, dark brown spots and brown spots. The skin of this potato is mesh-like the potato of Russet. The flesh is a vibrant yellow from gold and firm, waxy and dense. When cooked, The potatoes contain creamy and tender flesh that takes on a smooth consistency and gives a rich, buttery taste. This potato is an excellent source of potassium, vitamin C, iron and fiber. They also contain some antioxidants. These potatoes are available all year round, including the peak season from late spring to late summer.

How to cook German Butterball Potatoes?

German butterball with any soft butter flavor brings joy to any recipe. The potatoes are known for their rich flavor, the versatility of cooking and excellent storage. These are best suited for cooking applications such as steaming, baking, frying and mashing. These are an all-purpose variety and work well in soups, as a side dish, or in any waxy potato recipe. They can also be roasted with rosemary and can be served with toppings such as mascarpone or Greek yogurt because the potatoes retain their shape well when cooked. This potato combines well with potato arugula, basil, carrots, garlic, leeks, parsnips, celery, chicory, spinach, peas, chives and coriander leaves. They will store for a few weeks if stored in a cool, well-ventilated, and dark place without washing.

Roasted German butterball potatoes


2 pounds German butterball

2 tablespoons olive oil

6 teaspoons sea salt

8 teaspoons fresh black pepper


Preheat the oven to 400 degrees Fahrenheit.

Cut small potatoes in half or large potatoes in quarters. Place the potato pieces on a baking sheet. Sprinkle with salt and pepper. Shake the Cover and face the cut part downwards. Bake for 15 to 20 minutes, until potatoes are golden and tender.

Salt-roasted German butterball potatoes with mascarpone and chives


9 cups coarse sea salt

1 1/2 pound small-medium, yellow, waxed German butterball potatoes

1/2 cup mascarpone

1 small bunch chives, chopped (about 1/4 cup)


Preheat the oven to 400 degrees. Spread half the salt in a medium baking dish. Place the potatoes on top of the salt, then cover completely with the remaining salt. Bake the potatoes for 45-60 minutes. Remove the potatoes from the salt, brush extra and transfer to a serving dish. Let cool slightly. Gently divide the potato and spoon mascarpone in the center. Sprinkle with chives. Serve with more mascarpone on the side.

German butterball Potato Soup


1 lb smoked sausage – halved lengthwise and cut into 1/2 inch slices

4 cups butterball Potato

1/2 cup chopped sweet green pepper

3/4 cup chopped red onion

2 large celery stalks, chopped

2 cups sauerkraut, rinsed and drained

3 cans of chicken broth

2 T stone-ground mustard

2 large bay leaves

pepper to taste


Combine sausage, vegetables and seasonings in a crockpot. Pour the broth altogether. Cover and cook on low heat for 7 to 8 hours or a high setting for 3 1/2 to 4 1/2 hours. I hope you can get the smell, which makes you feel so good. After seven or eight hours you will get a delicious meal.

How to grow German butterball potatoes

Ease of Growing:                              Easy

Grown as:                                          Annual

Days to Maturity:                              100-120 (Spring/Summer), 110-130 (Fall/Winter)

Hardiness:                                         Half-Hardy

Crops:                                                Spring, Fall

Growing Season:                              Long

Cultivar Type:                                    Mid-Season

Growing Conditions:                         Cool, Warm

Outdoor Growing Temp:                   45°F – 75°F

Min Outdoor Soil Temp:                    60°F

Start Indoors /Outdoors:                   Yes

Light :                                                Sun – min. 6 hours daily (Cool, Warm)

Water:                                                Moderate

Feeder:                                              Moderate

Small Gardens:                                 Yes

Containers:                                        Yes

Attracts beneficial insects:                 No

Color:                                                 Brown

Fruit Size:                                           4.0 – 6.0″

Plant height:                                        24.0 – 36.0″

Plant Diameter:                                   18.0 – 24.0″

Hardiness Zone:                                  3-11

Taste Profile:                                       Amazing texture and wonderful flavor, unlike any other potato.

Soil Builders and Cleaners:                Legumes + Corn + Potatoes

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