Planning a German themed get together and feeling a little stuck on the sides? I’ve gathered 21 cozy, flavor packed German side dishes that’ll make your meal unforgettable, whether you’re throwing a huge party or hosting a quiet dinner at home. Crispy potatoes, tangy sauerkraut … these recipes are pure comfort and joy.
1. Kartoffelbrei (Mashed Potatoes)
Kartoffelbrei might not get the spotlight like its fried cousin, but oh my, it’s every bit as delicious. These German mashed potatoes are whipped until they’re impossibly smooth and silky, then loaded with butter and heavy cream for a rich, cozy flavor. A little sprinkle of chopped parsley on top adds a pop of color and freshness that makes the whole dish sing.
2. Pommes (French Fries)
Pommes are basically German French fries, or should I just say German fries, and they are the ultimate street food side. Crunchy, salty, and totally addictive, they’re most often piled next to a golden schnitzel (that battered and fried meat I dream about).
3. Gurkensalat (German Cucumber Salad)
Gurkensalat is that creamy, refreshing cucumber salad I want at every summer gathering. Thinly sliced cucumbers mingle with red onions, sour cream, sugar, vinegar, and plenty of dill.
It’s fantastic next to steak, chicken, or burgers, and even though it’s totally German, I bring it to Fourth of July barbecues and picnics all the time. It’s always a hit.
4. Grüne Bohnen (German Green Beans)
Grüne Bohnen are proof that the simplest things are often the yummiest. I blanch fresh green beans and then toss them with breadcrumbs fried in butter. It sounds like an odd little combo, but those crunchy, buttery crumbs give the beans a rich flavor and the most satisfying texture.
5. Cheese Spread
Okay, a cheese spread might not be originally German, but oh my goodness does it belong on brats and pretzels. I throw cubed sharp cheddar, a splash of beer, Worcestershire sauce, mustard, garlic, salt, and pepper into a blender and pulse until it’s thick and smooth. It’s ridiculously good and impossible to stop dipping into.
6. Bratkartoffeln (Fried Potatoes)
I mean, Germans really know their way around a potato. Potatoes are the heart of so many German meals, and Bratkartoffeln is the golden, crispy side you’ll find everywhere from cozy kitchens to bustling restaurants.
The potatoes are a lot like smooth, creamy red potatoes rather than fluffy Russets. I love serving these pan fried beauties alongside sausages, a juicy piece of meat, fish, or even a fried egg for breakfast.
7. Salzkartoffeln (Also Boiled Potatoes)
Salzkartoffeln is a delicate twist on boiled potatoes, where the cooking water gets infused with salt and parsley. The result is a smooth, silky side that I love serving with fish or lighter mains when I want something simple but elegant.
8. Spaetzle (Pasta)
Spaetzle is a tender little pasta that hails from the Swabia region, and I am completely obsessed with it. Every version starts with flour, eggs, milk, and salt, but the shapes can be long and thin or short and chubby. The traditional Swabian way is to push the dough through a colander right into boiling water, creating these irresistible dumpling sized morsels.
9. Kroketten (Also Mashed Potatoes)
Okay, so Kroketten are basically mashed potatoes that get rolled in breadcrumbs and deep fried until they’re crispy golden wonders. Just hearing that, you know you’re in for something rich, hearty, and ridiculously good.
10. Himmel und Erde (yet another version of Mashed Potatoes)
The name literally means “heaven and earth,” and trust me, it makes sense once you taste it. This one is another mashed potato creation, paired with sweet applesauce for that heavenly contrast. Traditionally, it’s served with blood sausage, and then it becomes “heaven, earth, and hell,” but I also love it alongside all kinds of meat dishes.
11. Kartoffelklöße or Kartoffelknödel
This knödel variation is a star in Thuringia, Rhineland, and Bavaria. Depending on who’s making them, they might use raw potatoes, cooked potatoes, or a mix of both, resulting in a beautifully tender dumpling that soaks up sauce like a dream.
12. Klösse (Potato Balls)
Klösse are savory little potato dumplings that feel like a warm hug. They’re made from a mix of shredded and mashed potatoes, boiled and rolled into bite sized balls. Every region in Germany seems to have its own spin, and my favorite surprise is the Thüringer Kloß version with a tiny crouton tucked right in the middle.
13. Pellkartoffeln (Boiled Potatoes)
Pellkartoffeln are simple boiled potatoes, but leaving the skins on makes them extra flavorful and nutritious. I scrub them really well, then boil them in salted water with bay leaves or caraway seeds for a subtle, earthy note. You can eat them just as they are, or toss them with a generous amount of butter and call it a day.
14. Rotkohl (German Red Cabbage)
Rotkohl is a gorgeous, deeply comforting side made from sautéed red cabbage, shredded apples, and onions, all drenched in dark red wine that gets reduced into a thick, tasty sauce. It dances in the same flavor family as sauerkraut but is far less tangy and pungent. I love it piled next to savory meats, sausages, or even a bowl of pasta.
15. Kartoffelpuffer (Potato Pancakes)
Kartoffelpuffer (isn’t that just the most fun word to say?) are crispy German potato pancakes you’ll find everywhere, from home kitchens to street food stalls. They’re made with shredded raw potatoes, flour, and eggs, then shaped into little round discs and pan fried until gorgeously golden. I could eat a whole stack of these and be perfectly happy.
16. Sauerkraut
Sauerkraut is hands down the most famous German side, and I’m completely here for its tangy, punchy flavor. It’s made from fermented cabbage, so yes, it’s an acquired taste, but it cuts through rich meats and sausages perfectly. I pack it for camping trips because it’s just as magical on hot dogs as it is on veggie burgers.
17. Semmelknödel
Semmelknödel might just be the most versatile dumpling in the German repertoire. I make them with day old bread, like rolls or pretzels, softened in hot milk and mixed with egg, parsley, nutmeg, onions, and a pinch of salt and pepper.
You can serve them just as they are or pan fry them until they’re golden and crisp. They’re a must at Christmas and special occasions, sopping up everything from roast gravy to mushroom sauce, lentils, roulades, or a bowl of goulash.
18. Pretzels
Pretzels are iconic for that beautiful twisted knot, and I never get tired of them. You’ve got the hard baked kind that lasts forever, and the soft, chewy ones that need to be devoured right away. Traditionally they’re all about the salt, but these days I love them with everything from chocolate and cheese to caramel, cinnamon sugar, seeds, and nuts.
19. Kartoffelsalat (Potato Salad)
Kartoffelsalat is a classic for a reason, and it’s a whole different world from the creamy American version I grew up with. Here, the potatoes stay unpeeled for extra texture, and the dressing is thick and tangy, built on vinegar and bacon grease instead of mayo. It’s served warm, not cold, which makes it the absolute perfect partner for bratwurst.
20. Leipziger Allerlei (Mixed Vegetables)
Leipziger Allerlei is a vegetable medley straight from Leipzig that feels wonderfully special. It’s a mix of asparagus, kohlrabi, peas, carrots, and cauliflower, combined with crawfish tails, earthy morel mushrooms, and tender bread dumplings. A rich, buttery sauce pulls the whole thing together into something truly luxurious.
21. Nudeln (Noodles)
Nudeln, or German noodles, are every bit as beloved as their Italian and Asian cousins. I adore them simply tossed with a rich sauce and a hearty meat for an effortlessly cozy meal.
