Catering-Scale Slow Cooker German-Style Baby Yukon Potatoes
Tender whole baby Yukon Gold potatoes slow-cooked in an authentic, tangy bacon and onion glaze with apple cider vinegar, coarse German mustard, and caraway seeds. Scaled to feed a crowd of 30 with minimal hands-on effort.
Ingredients
- •15 lb baby Yukon Gold potatoes (washed, scrubbed, and kept whole)
- •2.5 lb thick-cut bacon (diced into 1/2-inch pieces)
- •8 piece yellow onions (finely diced)
- •2.5 cup apple cider vinegar
- •3.75 cup beef broth (low-sodium)
- •11 tbsp whole grain German mustard (or coarse brown mustard)
- •7.5 tbsp granulated sugar (balances the vinegar)
- •1.25 tbsp caraway seeds (lightly bruised or crushed)
- •2.5 tbsp kosher salt (or to taste)
- •1.25 tbsp black pepper (freshly cracked)
- •1.5 cup fresh flat-leaf parsley (finely chopped, for garnish)
Instructions
- 1.
In a large stockpot or Dutch oven over medium heat, fry the diced bacon in batches until crisp (about 12–15 minutes total). Remove the bacon with a slotted spoon and drain on paper towels, reserving 1/2 cup of rendered bacon fat in the pot.
Time: 15 min - 2.
Add the diced yellow onions to the reserved bacon drippings and sauté over medium heat for 8–10 minutes until soft and golden translucent.
Time: 10 min - 3.
Whisk the apple cider vinegar, beef broth, German mustard, sugar, crushed caraway seeds, kosher salt, and black pepper into the onions. Bring to a gentle simmer for 2 minutes to dissolve the sugar and blend the flavors.
Time: 2 min - 4.
Evenly divide the washed baby Yukon Gold potatoes between two 6- to 7-quart crockpots (approximately 7.5 lbs per cooker), or place all of them into an 18-quart electric roaster oven. Pour half of the warm vinegar-onion sauce over each batch and toss thoroughly to coat.
Time: 5 min - 5.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4.5 to 5 hours, stirring once halfway through if possible, until the potatoes are completely tender when pierced with a knife.
Time: 300 min - 6.
Stir the reserved crispy bacon and chopped fresh parsley into the hot potatoes right before service. Switch the crockpots to the 'Warm' setting for buffet serving.
Time: 5 min
Tips
- 💡Capacity note: 15 lbs of baby potatoes requires two standard 6- to 7-quart slow cookers or one 18-quart countertop roaster oven. Do not try to pack all 15 lbs into a single standard slow cooker, as the potatoes will cook unevenly.
- 💡Pierce each baby potato once or twice with a small paring knife or skewer before cooking so the savory German vinaigrette permeates into the interior.
- 💡For buffet lines, these potatoes stay hot, glossy, and delicious on the 'Warm' setting for up to 2 hours. Give them a quick stir occasionally to redistribute the pan juices.
Recipe from TheCookbook.ai
Created by Anonymous