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German-Style Oven Potatoes (Proude)

Tasty, fragrant potatoes and meltingly tender meat!

Andrey SkvortsovAuthor avatar
Recipe author
Potatoes in the oven in German. Proude
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Potatoes in the oven in German. Proude
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 12 g
Fats 8 % 2 g
Carbohydrates 46 % 12 g
118 kcal
GI: 100 / 0 / 0
  • Simmer the meat (a stewing hen, duck, or pork ribs) almost to done with all the seasonings — salt, black pepper, onion, bay leaf — for a rich broth. Then take a deep baking dish (a roasting pan works well for layering the Proude). Pour a little of the broth into the bottom, scatter in coarsely cut potatoes so they just barely cover the bottom, and finally tuck the meat in among the potatoes. Pour over the broth, then season again with pepper and salt. For a delicious crispy crust on the meat and potatoes, don't fill the broth all the way to the rim of the dish. Leave the Proude in the oven for 1 hour, checking on it now and then and topping up the broth so nothing scorches — you want it to braise slowly and thoroughly. The meat and potatoes on top will turn a crisp, golden brown. Subscribe to the channel if you enjoyed the recipe!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Partridge - 254  kcal/100g
  • Black Grouse - 254  kcal/100g
  • Game - 200  kcal/100g
  • Salt - 0  kcal/100g

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