Potato Wedge with Spaetzle

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Clean and peel the potatoes and cut each potato in half lengthways. Then halve the two halves lengthways again so that there are four wedges per potato. Cook in the vegetable stock for about 20 minutes until al dente. Should a lot of white foam form from the starch at the beginning of the boil - just skim off the foam.
In the meantime, peel the onion, dice it finely and fry it in a small pan in a little heated oil.
Cook the spaetzle firm to the bite according to the instructions on the packet (if you have the time, you can of course make the spaetzle yourself).
About 5 minutes before the end of the cooking time, add the vinegar to the potatoes; at the end of the cooking time add the onions. If necessary (not necessary if you have used a spicy vegetable stock), add salt to taste.
Arrange everything together on plates and serve sprinkled with chives or parsley.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.