Bratkartoffeln (German Fried Potatoes)
By Erica TurnerPublished on August 7, 2023
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
For the most traditional flavor use a hickory-smoked bacon. If the bacon is difficult to chop, place it in the freezer for 10 to 15 minutes to firm it up. These rich, hearty potatoes pair nicely with bratwurst, schnitzel, or scrambled eggs.
Instructions
- Cook bacon in 12-inch nonstick or carbon-steel skillet over medium-high heat until golden brown at edges and just starting to render, 3 to 5 minutes. Add onion and continue to cook until onion is soft and golden brown, 3 to 5 minutes. Using slotted spoon, transfer bacon and onion to bowl, leaving fat in skillet (you should have about 1 teaspoon).
- Add butter to bacon fat and melt over medium heat. Add potatoes and salt and stir to coat potatoes evenly with fat. Cover and cook, shaking pan occasionally, for 9 minutes. After 9 minutes, potatoes should be bubbling at edges; if there is no moisture around potatoes, lower heat slightly; if there is no or little sizzling around potatoes, increase heat slightly. Cover and continue to cook until potatoes can be easily pierced with tip of paring knife, 6 to 9 minutes.
- Remove lid and gently stir potatoes (it is OK if some potatoes break). Continue to cook, uncovered, gently stirring every 2 to 3 minutes until potatoes are golden brown (not all surfaces will be brown), about 10 minutes.
- Gently stir in bacon, onion, and parsley. Season to taste with salt and pepper, transfer to platter, and serve.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Bratkartoffeln is a comforting German side dish of pan-fried potatoes, bacon, onions, and fresh herbs. We wanted tender, golden-brown potatoes with slightly crisp edges, infused with smoky flavor from the bacon and slight oniony sweetness. While the dish is typically made with leftover boiled potatoes, we wanted a recipe that started with raw, so we cooked the potatoes in a covered skillet, allowing them to steam and absorb flavor. When we removed the lid, the potatoes were allowed to brown and crisp around the edges.
Want more? Read the whole storyBefore You Begin
For the most traditional flavor use a hickory-smoked bacon. If the bacon is difficult to chop, place it in the freezer for 10 to 15 minutes to firm it up. These rich, hearty potatoes pair nicely with bratwurst, schnitzel, or scrambled eggs.
Instructions
- Cook bacon in 12-inch nonstick or carbon-steel skillet over medium-high heat until golden brown at edges and just starting to render, 3 to 5 minutes. Add onion and continue to cook until onion is soft and golden brown, 3 to 5 minutes. Using slotted spoon, transfer bacon and onion to bowl, leaving fat in skillet (you should have about 1 teaspoon).
- Add butter to bacon fat and melt over medium heat. Add potatoes and salt and stir to coat potatoes evenly with fat. Cover and cook, shaking pan occasionally, for 9 minutes. After 9 minutes, potatoes should be bubbling at edges; if there is no moisture around potatoes, lower heat slightly; if there is no or little sizzling around potatoes, increase heat slightly. Cover and continue to cook until potatoes can be easily pierced with tip of paring knife, 6 to 9 minutes.
- Remove lid and gently stir potatoes (it is OK if some potatoes break). Continue to cook, uncovered, gently stirring every 2 to 3 minutes until potatoes are golden brown (not all surfaces will be brown), about 10 minutes.
- Gently stir in bacon, onion, and parsley. Season to taste with salt and pepper, transfer to platter, and serve.
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