Matjestopf with Jacket Potato Triplets

5 from 5 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


Jacket potato triplets: (For 2 people!)

  • 100 g 2 pickles
  • 140 g 2 Onions
  • 200 g 1 apple
  • 200 g 1 cup of cream
  • 150 g 1 cup of Greek yogurt
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 1 tsp Sugar
  • 400 g Potatoes (triplets) / 12 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 * ½ small vine tomatoes for garnish



  • Halve the matjes fillets lengthways and cut into small pieces. Dice the pickles. Peel and dice the onions. Peel and quarter the apple, remove the core and dice. Put all ingredients (matjes fillet pieces, diced cucumber, diced onion, diced apple, 200 g cream, 150 g Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon sugar) in a bowl and mix / mix well. Chill or let steep until serving.

Jacket potato triplets: (For 2 people!)

  • Wash the triplets (small, waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.


  • Serve the matjestopf with jacket potato triplets, garnished with half a vine tomato.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Roulades XXL with Cream Sauce, Apple Red Cabbage and Bavarian Bread Dumplings

Potato Pot