Potatoes are the national food of Bohemia – and if they really aren’t, they really should be! Potatoes are a staple of any Czech meal and always on the plate in whatever form you choose them to be in – boiled, mashed, fried American style, as a pancake, as a dumpling, the base for a soup, with cabbage, with meat, or by themselves. Here are a few of my favorite bramborov recipes!

Boiled Potatoes with Butter and Parsley

This is probably the easiest potato recipe to make (short of a baked potato).

Take one large potato for each person expected to dinner.

Peel the potatoes and slice them into medium sized chunks. Make sure all the chunks are relatively the same size so that they all cook through at the same rate.

Drop the potatoes into a pot of lightly salted boiling water. Make sure there’s enough water to cover the potatoes.

While the potatoes are cooking get the real butter out of the refrigerator and set it on the counter at room temperature to soften.

Get a couple of sprigs of parsley and finely chop the leaves.

Boil the potatoes until a fork slips into them easily.

Drain the potatoes. When all the excess water is gone, put the potatoes either pack into the empty cooking pot or into a large bowl.

Put a large dollop of real butter, the chopped parsley and a dash of salt on top of the potatoes.

Mix up the mixture, coating all of the potatoes evenly in the melting butter and parsley.

Yum :)

Serve with any kind of light meat, like fish or chicken, and/or vegetable dish.

Bramborak = Potato Pancakes

Definitely one of my favorite Czech potato dishes :)

This is my guessing recipe as I don’t know how to make them with real measurements!

Take one large potato for each person at the meal.

Grate the potato into a bowl.

Add a clove or two (or three or four :) of finely chopped garlic. A lot of garlic is desired in this dish.

Add a large pinch each of marjoram, salt, and pepper for each potato in the recipe.

Add a splash of milk.

Add an egg.

Add some flour to hold everything together.

Mix it up.

Take a large spoon and spoon out the mixture onto a hot well-oiled griddle. Press the pancake in the middle with the back of the spoon to make sure it gets heat all the way through.

Fry until golden brown on both sides.

You can also make them in a waffle iron like in the photo at the top of the page.

You can eat these alone, with a little cold kraut on the side, or with a meat dish.

Similar posts that you might like:

• >> Prague 101 Prague is a fascinating and difficult city to visit. Romance is everywhere and so are remnants of Communist rule. The longer you stay there the more this conundrum

 

• >> Photo Of The Day: Wet Cobblestones I like rain. I spend many months of my life without rain, so that when I travel to other places in the world, I don’t mind having to juggle my umbrella and my camera and my bag.

 

• >> The Brickwork of Prague Walk down almost any street in Prague it’s hard to decide what to look at first, the playful pastel colors of the buildings, the people walking down the street, the landscape, the lilacs, or, the sidewalks.

 

• >> Chasing My DNA: Part I: Prague I came to Prague with a number of expectations and looking for a lot of answers, but I think I will be leaving Prague with even more questions. Prague does not give up her answers easily.

 

• >> Photo Of The Day: Prague House Painters These painters looked like acrobats with paint cans and paint brushes hanging from their ropes while they worked their way down the facade of this building.