Germany Bratkartoffeln (Fried Potatoes)
Bratkartoffeln are simply pan-fried potatoes that pack a lot of flavor. A popular side, these German fries are bolstered by a rich foundation of bacon and onions. The key to this recipe is using cold cooked potatoes, which are less likely to fall apart or turn to mush before achieving the ideal golden-brown color and crisp texture. For this reason, bratkartoffeln is a perfect second-day side dish and a great way to re-purpose leftover boiled potatoes.
Recipe Servings: 4
Prep Time
30 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
30 minutes
Total Time
9 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (900 g) small potatoes
- 1 medium onion, finely chopped
- 4 slices bacon, chopped
- 3 Tbsp (45 ml) olive oil, divided
- Salt, to taste
- Ground black pepper, to taste
Directions
- Place potatoes in a pan, add water to cover, bring to a boil, reduce heat, and simmer until potatoes are cooked through, about 20–25 minutes.
- Drain potatoes and let cool enough to handle and peel off skin under running water.
- Refrigerate potatoes overnight or about 8 hours.
- Slice cold potatoes into ¼-inch (6-mm) slices.
- Heat 1 tablespoon (15 ml) of oil in a large skillet, add onions, and sauté them until tender and translucent.
- Add bacon pieces.
- Cook mixture until bacon is lightly browned, then remove onions and bacon with a slotted spoon and set aside to drain.
- Add remaining oil to pan and fry potato slices over medium-low heat.
- Turn pieces occasionally to brown on all sides.
- Return bacon and onion to the pan once the potatoes are tender on the inside.
- Season bratkartoffeln with salt and pepper and serve hot.
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