Frankfurter Grüne Soße mit Kartoffeln und Eiern (Seven-Herb Green Sauce & Potatoes) – Authentic Germany Recipe
Goethe’s favorite Frankfurt dish: an emerald-green cold herb sauce spooned over steaming hot potatoes and eggs.
- Country of Origin
- 🇩🇪 Germany (Central Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Steaming boiled waxy potatoes, Halved farm eggs, Vibrant seven-herb sour cream sauce, Parsley, Chives
Ingredients for Frankfurter Grüne Soße mit Kartoffeln und Eiern (Seven-Herb Green Sauce & Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) steaming boiled waxy potatoes, prepped into bite-sized pieces
- 1.5 cups halved farm eggs, washed and trimmed
- 1 cup vibrant seven-herb sour cream sauce
- 1 medium onion and 3 cloves garlic, finely minced with parsley
- 1.5 tbsp traditional Germany seasoning (chives, dill, chervil, sorrel, watercress, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and parsley for 2–3 minutes until softened and fragrant.
- Add steaming boiled waxy potatoes and halved farm eggs along with chives, dill, chervil, sorrel, watercress, lemon, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with vibrant seven-herb sour cream sauce and serve straight from the skillet.