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Not to be confused with its close cousin the Salzkartoffel, the Pellkartoffel takes a bolder philosophical stance: it is boiled in its skin. This seemingly minor distinction produces a potato of superior moisture and depth — or so Germans have believed for centuries, and who are we to argue.

Ingredients

• 1 kg small to medium potatoes, unpeeled and scrubbed
• 1 tablespoon salt
• Water, enough to cover

Method

Place the unpeeled potatoes in a large pot. Cover with cold water and add the salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender. Drain and serve in their skins. Diners peel them at the table, traditionally alongside quark, butter, or pickled herring.

The skin stays on. This is non-negotiable. This is Germany.