Kartoffelteufel International

Am Weserdeich 13
26191 Brake (Unterweser)


Hofgut Algertshausen

86922 Eresing
Telefon: 0176-2104-5633


+49 04401-71111


+49 04401-855 56 54





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45 Jahre Original Kartoffelteufel®. Durch meine lange Erfahrung habe ich viele neue Einsatzmöglichkeiten erhalten und habe deshalb einen neuen Namen bekommen: "Kartoffelbutler®" Meine neue Webseite verrät Ihnen neue köstliche Gerichte aus dem Backofen und der Mikrowelle. Gut geeignet bin ich auch zum veganen Kochen. Wir machen für Sie neue Webseite unter "Kartoffelbutler.de"
45 Jahre Original Kartoffelteufel®.Durch meine lange Erfahrung habe ich viele neue Einsatzmöglichkeiten erhaltenund habe deshalb einen neuen Namen bekommen: "Kartoffelbutler®" Meine neue Webseite verrät Ihnen neueköstliche Gerichte aus dem Backofen undder Mikrowelle. Gut geeignet bin ich auch zum veganen Kochen. Wir machen für Sie neue Webseite unter "Kartoffelbutler.de"

By Pierre Franey
Published: October 30, 1985
New York Times

I USED to think that among all vegetables, potatoes were the most forgiving of careless cooks. If you left them in the oven 15 minutes too long, for example, no great harm would be done. And it really didn't matter whether you baked them in an electric, gas or microwave oven. A baked potato always comes out tasting the same, doesn't it?

That is why I was skeptical when I first saw the utensil pictured here, a stovetop ceramic oven with a handle called Potato-Devil. The advertisement says the oven imparts a special smoky aroma and distinctive texture to potatoes, similar to the results of them in the ashes of a open fire.

I tested these claims by placing three three potatoes inside the oven, closing it firmly and placing it over a gas flame with a cast iron diffuser between the fire and the pot. I baked the potatoes for about 25 minutes, flipped the oven and baked for 25 minutes more. The finished potatoes had small char marks on the skins, which indeed had a faint ashlike aroma. The skins were very flavorful - firm but not hardened - and the potatoes were unusually moist and tasty.

The Potato-Devil, which also works on electric ranges and over the hot ashes of a campfire, operates on the same principle as a tandoor clay oven; that is, the superheated enclosure traps moisture and prevents food inside from dehydrating. The oven holds about 10 medium-size potatoes. Before cooking, make sure the potatoes and the oven are thoroughly dry to avert a steaming effect.

Brand new never been used. Cookbook included.



Treptow`s cookbooks

Ordernumber 21070/05

EAN code 40 3235 21070 4

copyright 2005 by 
Lutz T.M.Treptow


The Potato Devil - Kartoffelteufel -

german patent no. 965 635

International registered Genf no. 434 597




A short history


The potato - also known as spud, tattie, or under its botanical name "solanum tuberosum"- has a very varied history. The Spanish conquerers discovered this member of the deadly nightshade family in the land of the Incas and brought it to Europe, where it was cultivated mostly for the sake of its flowers and berries. The swollen underground branches of this exotic plant were largely ignored - people were afraid to eat them for superstitious reasons. Even as late as the 18th century Russian farmers would
rather starve than grow potatoes, which were considered to be full of impurities.

It was Frederick the Great who first recognized the value of the tuber as a source of healthy, energy-giving nourishment and, with true Russian thoroughness, introduced it as a food for the masses.

The popularity and appreciation of the potato grew with the realization that it was not only rich in carbohydrates and minerals, but also contained vitamins and a type of protein rarely found in plants. In
contrast, the potato is not as rich in calories - so much feared nowadays - as is usually assumed. For example, 100 grams of white bread contains 259 calories, whereas 100 grams of potato only contains 85 calories.

The nourishment value and the flavour of the potato can however easily be destroyed by the wrong method of cooking, such as boiling in saltwater. To produce the best flavour and at the same time preserve the maximum amount of nourishment value, potatoes are best cooked unpeeled or
"in their jackets" and with the minimum amount of water.

In the Potato Devil this is possible without any water and thus without unnecessary loss of minerals and vitamins, and the potatoes come out with that unbeatable "camp-fire" flavour.



The raw truth


The fat-free potato is a nutrient-dense food. It provides good nutritional return for the calories. Why is nutrient density important?
Our need for calories has probably decreased by one third since the turn of the century because we are not as active. But, in general, we still need about the same amount of nutrients as we did then. This means that in order to get all the nutrition we need without consuming too many calories, we must include many nutrient-dense foods like potatoes in our diet.


Why the fattening image?

All too often the potato is guilty by illusion and by association. Although the potato appears to be a bulky vegetable, it is actually 80 percent water, just a little less than is in milk. And its
association with high-calorie toppings like butter, sour cream, gravy, and mayonnaise dressing, puts the low-calorie potato at a disadvantage.

Just one tablespoon of butter will double the number of calories in a baked potato. There are many low-calorie ways to prepare potatoes deliciously.


Vitamins and minerals


The potato gives us a wide spectrum of valuable
nutrients. For example, it is one of our most important sources of complex
carbohydrates, often lacking in the American diet.

The potato is a good source of vitamins C and B6, and
has long been known to be a storehouse of minerals, such as manganese,
chromium, selenium, and potassium. It is an especially good source for iron.

One current nutritional goal is to reduce the amount
of sodium consumed. A typical potato provides less than 10mg. of sodium
-compared to an average typical daily intake of more than 4,000mg.

Fiber has been the subject of renewed interest. It is that part of the food we eat that is not digested by the body but travels through and holds water, forming the bulk we need for eliminating solid waste.
While official recommendations for fiber have not been established, about six grams daily is considered desirable, and most of us fall short of this amount.
Potatoes can add to overall fiber intake. An average serving provides about 10
percent of a desirable daily intake of fiber.

carbohydrates are the body primary source of fuel for energy. Furthermore, carbohydrates are not especially fattening, as is commonly thougt. Gram for gram, fats are more than twice as fattening as either carbohydrates or proteins. And potatoes are virtually fat-free.


A word about calories


The best diet is one based on a variety of nutritious foods. And the potato offers a high return of nutrients for relatively few calories. Many people think they know which foods are high in calories and
which are low in calories. But a direct comparison between the following foods, many of which are generally included on weight control diets, may surprise you.



Instructions for use and care


The Potato Devil does not get soaked in water.

Place up to 3 lbs of floury potatoes in the pot - potatoes and pot must both be dry!

Place the Potato Devil on the oven and cook for a 50 min.

The more frequently the pot is used, the better the potatoes will taste. The pot must not be opened during cooking time.


The charred patches which appear on the potatoes are intentional - they produce the incomparable aroma of being baked in the ashes of an open fire.

Clean your Potato Devil with clear water only.

Do not use any detergents or abrasives. In time the pot will get a dark "patina" or coating on the inside, which also improves the aroma of the potatoes.


Possible cracks are a natural feature of the material from which the Devil is made and will affect neither the function nor the service life of your Potato Devil.


Bon appetit!




Minced beef potatoes




6 large potatoes

250 gr/8 oz. minced beef

1 small onion

6 tsp. marjoram

for the sauce:

150 gr/1 small pot yogurt

0,1 L small pot single cream

1/2 bunch chives

3 shakes Tabasco

2 tsp. cognac



Wash potatoes thoroughly, cut of a "cap",
scoop out and sprinkle with salt. Chop the scooped out potato together with the
mince and the onion and mix with seasoning. Fill the potatoes with this mixture
and plate in the Potato Devil.

Cook for 50 min. In order to crisp the mince, cook for
a further 5 min. open.

Meanwhile: Make a sauce of the finely chopped chives
and the remaining ingredients. Serve with the hot potatoes.



Potatoes and cheese "aux fines herbes"




1500gr/3 lbs potatoes

500gr/16 oz. cream-cheese

1 onion

1 small cup of milk (rather less than more)

1 bunch parsley

2 bunches chives

2 bunches dill

pepper, salt, French mustard


Cook the potatoes in the Potato Devil using the basic


Meanwhile: mix the cheese, milk and finely chopped onions
and herbs to a smooth sauce; season to taste with salt, pepper and mustard and
serve with the hot potatoes.




Raclette Swiss style




1,5 kg/3 lbs cheese (raclette or other cheese with at
least 50 % fat)

pickles onions or fresh onion salad

mushrooms (tinned)

pickled gherkins

pickled peppers and chillies

(other mixed pickles as liked)

freshly ground black pepper

1,5 kg/3 lbs potatoes


Cook the potatoes in the usual way in your Potato


Cut the cheese into pan-sized slices about 1/2 inch thick. Arrange attractively on a plate. The pickled gherkins, onion salad and other accompaniments are served in small bowls arranged around the raclette rechaud. Light the burner about 10 min. before the meal starts.

Each guest puts a slice of cheese in the raclette pan and places this on the rechaud. The cheese soon melts and becomes crispy underneath. Each guest now takes a potato out of the Potato Devil, cuts it
open, slides the melted cheese from the pan on to the open potato, sprinkles it generously with the freshly ground black pepper and eats this delicious dish accompanied by the various mixed pickles. The raclette set, consisting of pan and rechaud, can be obtained from the same store where you bought your Potato Devil.



Potatoes with yogurt sauce




1500 gr/3 lbs potatoes

450 gr/3 large pots yogurt

0,3 l/1 large pot single cream

3 bunches chives

3 eggs



Cook the potatoes in the Potato Devil using the basic method.


Mix the yogurt, the cream, the chopped hardboiled eggs and the chopped chives to a smooth sauce; season to taste with salt and serve with the hot potatoes.


Caraway potatoes




1000 gr/2 lbs potatoes

250 gr/8 oz. sliced Tilsiter or Cheddar (or other
cheese suitable for cooking)


caraway seeds



Wash, dry and halve the potatoes. Brush the surface of the potato with oil and sprinkle with caraway seeds and salt. Place in the Potato Devil in layers and cook for about 50 min.

Lay the sliced cheese on the upper side of the potato and continue to heat until the cheese has melted.




Cheese potatoes




6 large potatoes

600 gr/20 oz. Gorgonzola



Wash the potatoes thoroughly, slice off a "cap" and hollow out.

Salt lightly and cook in the Potato Devil for about 45 min.

Fill the potatoes with the Gorgonzola and cook for a further 10 min.




Rosemary potatoes




1500 gr/3 lbs potatoes

rosemary (if possible fresh)

pepper, salt


Peel the potatoes and slice not to thinly. Chop the rosemary very fine.

Place the potato slices in the Potato Devil and season with the rosemary, salt and pepper. Cook for about 40 min.



Onion and potatoes pie




1000 gr/2 lbs potatoes

4 onions





Peel and slice potatoes. Peel onions and cut into rings. Place in layers in the Potato Devil and season layer for layer with salt, pepper and nutmeg.

Cook for about 50 min.



Diced potato-vegetable mix




500 gr/1 lb potatoes

200 gr/6 oz. carrots

250 gr/8 oz. leaks

200 gr/6 oz. celeriac

200 gr/6 oz. boiled ham

3 slices Dutch gouda


Peel and dice potatoes. Clean and slice carrots, celeriac (celery) and leaks. Place potatoes and vegetables in alternating layers in the Potato Devil and cook for 45 min.,turning carefully from time to
time. Mix in the diced boiled ham and cover the dish with the sliced gouda.
Continue to heat until the cheese has melted.



Yogurt and mint sauce


Metric/Imperial                   American

300ml / 1/2 pint natural              1
1/4 cups unflavored

yogurt                                       yogurt

1 cucumber                               1 cucumber

1 - 2 cloves garlic           1 - 2 cloves garlic

sea salt and black pepper          sea salt and black pepper

24 mint leaves                           24 mint leaves


Beat the yogurt in a bowl until smooth. Peel the
cucumber and grate it coarsely. Squeeze out excess moisture from the cucumber
between the hands. Peel and crush the garlic. Puree the yogurt, cucumber and garlic in a blender with salt and pepper and the mint leaves. Chill before serving.


This makes a generous amount to serve with hot baked



Dill sauce


Metric/Imperial                                 American


6 sprigs dill                                       6 sprigs dill

150ml / 1/4 pint thin cream          2/3 cup light cream

1 egg yolk                                 1
egg yolk

1 teaspoon Dijon mustard          1 teaspoon Dijon mustard

pinch of salt                               pinch of salt

150ml olive oil                            2/3 cup olive oil

2 teaspoons white wine               2
teaspoons white wine


Strip about a tablespoonful of the best leaves from the dill, chop them and set aside. Put the cream in a small pan, with the remaining dill stalks and leaves. Bring to boiling point, cover the pan, and
remove from the heat. Leave for 15 minutes to infuse. Strain and cool.
Meanwhile make a mayonnaise. Break the egg yolk into a bowl, add the mustard and salt, and add the oil very gradually, drop by drop, stirring all the time.
When all is amalgamated, stir in the vinegar. Stir the colded cream into the mayonnaise and add the chopped dill leaves. Serve with baked potatoes.




Garlic and herb sauce


Metric/Imperial                          American


1 large clove garlic            1 large clove garlic

pinch of sea salt                         pinch
of sea salt

150 ml/1/4 pint natural                2/3 cup unflavored

yogurt                                       yogurt

black pepper                              black pepper

2 tablespoons chopped              2
tablespoons chopped

mixed herbs: parsley   
mixed herbs: parsley

chives, dill and tarragon             chives, dill and



Crush the chopped garlic to a paste in a mortar. Add a pinch of salt and continue to pound. Beat in the yogurt gradually, pounding all the time. When all is amalgamated, taste for seasoning, adding more salt and black pepper as required. Stir in the chopped herbs and chill until ready to serve.





Herb remoulade


Metric/Imperial                                American


2 hard-boiled egg yolks                            2 hard-boiled egg yolks

2 raw egg yolks                                  2
raw egg yolks

sea salt and black pepper                             sea
salt and black pepper

1 tablespoon Dijon mustard                 1 tablespoon Dijon mustard

300 ml/1/2 pint olive oil                       1 1/4 cups olive oil

2 table spoons white wine vinegar                  2 table sp. white wine vinegar

1 tablespoon tarragon vinegar              1 tablespoon tarragon vinegar

1 tablespoon dill vinegar                                 1 tablespoon dill vinegar

6 tablespoons sour cream                   6 tablespoons sour cream

4 - 6 tablespoons chopped                   4 - 6 tablespoon shopped

mixed herbs: chervil, dill                              mixed herbs: chervil, dill

chives, cress, parsley                                  chives, cress, parsley capers

1 tablespoon chopped capers              1 tablespoon chopped

1 tablespoon chopped gherkins                      1 tablespoon chopped dill pickle


Mash the hard boiled egg yolks in a bowl with a fork, and beat in the raw yolks to make a paste. Add a pinch of salt, some black pepper and the mustard, and beat until smooth. Start adding the oil drop by
drop, beating all the time. Thin with a teaspoon of the vinegar if it gets too thick. Continue to beat until all the oil is used up, then add the remaining vinegars. When the sauce is smooth, stir in the sour cream (or yogurt), and the chopped herbs.



Quick herb sauce


Metric/Imperial                           American


150 ml/1/4 pint mayonnaise       2/3
cup mayonnaise

150 ml/1/4 pint natural yogurt      2/3 cup unflavored yogurt

2 hard-boiled egg yolks               2
hard-boiled egg yolks

1 teaspoon Dijon mustard         1
teaspoon Dijon mustard

sea salt and black pepper          sea salt and black pepper

1 tablespoon chopped dill            1
tablespoon chopped dill

1 tablespoon chopped chives        1 tablespoon chopped chives

1 tablespoon chopped parsley               1 tablespoon chopped parsley


The mayonnaise for this sauce does not have to be homemade; a good commercial variety will do perfectly well. Mix the mayonnaise and yogurt together until smooth; mash the egg yolks with the mustard and stir the yogurt and mayonnaise mixture into them. When smooth, add salt and pepper
to taste and stir in the chopped herbs.




Salsa verde


Metric/Imperial                                   American


1 egg yolk                                           1 egg yolk

1 tablespoon Dijon mustard          1 tablespoon Dijon mustard

1 teaspoon sugar                               1 teaspoon sugar

sea salt and black pepper                    sea salt and black


2 cloves garlic                          2 cloves garlic

1/2 large mild onion                            1/2 large mild onion

40 g/1 1/2 oz chopped mixed                1
cup chopped mixed

herbs: parsley, chives, dill          herbs:
parsley, chives,

dill and tarragon                        and tarragon

3 tablespoons white wine vinegar         3  tablespoons whit wine vinegar

150 ml/1/4 pint olive oil                       2/3 cup olive oil

2 hard-boiled eggs                                2 hard-boiled eggs


If you have a food processor, all the ingredients cab be put in together and blended. Alternatively, they can be mixed by hands as follows: break the egg yolk into a bowl and beat with a wooden spoon until
smooth. Stir in the mustard, sugar, a good pinch of sea salt and several turns of the pepper mill. Add the peeled and crushed garlic, finely chopped onion, and the chopped herbs. Stir in the vinegar and the olive oil, then the chopped hardboiled eggs.



Guarantee coupon no.1

We offer an extended warranty on the POTATO-DEVIL of 3
provoided they are used for their intended purpose and
according to the manufacturers instructions.


Number *


Shop@kartoffelteufel.de.   82266 Inning am Ammersee / Germany





This warranty is activated upon immediate return of
the attached

coupon no. 2.  -----------------------Cut it here, and now to the
post office ---------------


coupon no.2

We offer an extended warranty period of three years on

POTATO-DEVIL. Therefore, it is necessary that we
receive this

coupon with the requested information immediately upon

This POTATO-DEVIL is registered under:


Number *                                            






Return this coupon to:




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