Bratkartoffeln are German fried potatoes. They are first boiled, then cut into slices and pan-fried, and finally garnished with crispy bacon, onions, and chives. They make a fantastic side dish that you won´t have enough of!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy side dish:
- Potatoes – make sure to use waxy or all-purpose variety such as Yukon gold potatoes, red or new potatoes. It needs to be a potato variety that holds its shape. Russets won´t be good in this recipe. This recipe is perfect for using leftover boiled potatoes.
- Bacon – you can use thin-cut or thick-cut bacon for this recipe (I used thin-cut). In Germany or Austria, a block Bauchspeck is being used (it´s similar to bacon) and it´s cut into small chunks.
- Onions – yellow or white.
- Frying oil – make sure to use high smoke-point frying oil such as canola oil. Don´t use olive oil. A great alternative is clarified butter (Butterschmalz) – it can be pricey but it´s easy to make at home (homemade clarified butter recipe).
- To garnish – finely chopped chives or parsley.
How to make Bratkartoffeln step-by-step
STEP 1: Add the potatoes to a large pot, add cold water to cover the potatoes. Bring to a boil then cook over low heat for about 20 minutes or until soft (can be pierced with a knife with just a little bit resistance). They shouldn´t be too soft or they will fall apart later while you´re frying them.
STEP 2: Dice the onions and bacon.
STEP 3: Cook the onions and bacon: Heat 1-2 tablespoons of oil in a large frying pan. Add the onions and bacon and cook over medium heat, stirring from time to time, until the bacon is browned and the onions soft and golden.
Note: I used a very thin bacon so I cooked it together with the onions. If you have thicker bacon, it´s better to cook it first until browned and crispy and then cook the onions (separately) until soft and golden. You can also bake bacon in the oven.
Transfer the bacon and onions to a plate.
STEP 4: When the potatoes are done cooking, take them out of the water and let cool slightly. When cool enough to handle, peel them and cut into thick slices (about 1/4-inch or 6mm).
Let cool completely (ideally overnight, but you can also use them right away, once they´re cooled).
STEP 5-7: Cook the potatoes until browned and crispy.
Method 1 (more time-consuming but you´ll get perfectly browned and crispy potatoes): when potatoes are completely cooled, heat the remaining oil over medium-high or high heat. Cook potato slices in batches (they should be in a single layer in the pan) until browned on both sides. Transfer to a plate and repeat until you have used all the potatoes.
Method 2 (quicker, but browning is more uneven): If you don´t care about the perfect browning of the potatoes and don´t want to cook them in batches, you can add all the potatoes at once to the pan and cook them over high heat until browned and crispy. Stir the potatoes from time to time making sure they´re not sticking to the pan. After a couple of minutes, some potatoes will be already nicely browned and some not. Take the browned potatoes to a plate and cook the remaining potatoes a little longer, until browned (at least partially).
Such fried potatoes will also be very good but just not uniformly well-browned (like on the photo 5, 6, and 7) and perfectly crispy. They are good enough for me, though!
Method 3: also popular in Germany – requires you to cook raw sliced potatoes until browned, crispy, and cooked through. I don´t like to cook Bratkartoffeln using this method – it´s more time consuming. You need to babysit the potatoes most of the time, making sure they´re not burning while still being raw. You can cover the pan at the beginning to steam the potatoes and them you will brown them at the end. Choose a method that works best for you!
STEP 8: Reduce the heat to low and add the onions and bacon to the pan. Stir until warmed through and evenly distributed. Season well with salt and lightly with ground black pepper.
Transfer to a serving plate and garnish with finely chopped chives. Serve right away.
Enjoy!
Storage
Bratkartoffeln reheat well. They will still taste great but won´t be crispy so for perfect results prepare them just before serving.
What to serve with Bratkartoffeln
You can serve these German fried potatoes with:
- German Schnitzel (Pork Schnitzel)
- Wiener Schnitzel (Veal Schnitzel)
- Jägerschnitzel (breaded pork schnitzel with mushroom gravy)
- Creamy cucumber salad (my preference, sour cream-based)
- Cucumber salad (vinegar-based)
- Kohlrabi slaw
- Currywurst
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Bratkartoffeln (German fried potatoes with bacon and onions)
Ingredients
- 2 medium onions
- 3 ounces (85g) bacon
- 6 tablespoons frying oil or clarified butter
- 2 pounds (900g) potatoes, waxy variety Yukon Gold, Red, New (firm potatoes)
- chives to garnish
- salt and pepper to taste
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Instructions
- Add the potatoes to a large pot, add cold water to cover the potatoes. Bring to a boil then cook over low heat for about 20 minutes or until soft (can be pierced with a knife with just a little bit resistence). They shouldn´t be too soft or they will fall apart later while you´re frying them.
- Take the potatoes out of the water and let cool slightly. When cool enough to handle, peel the potatoes and cut into thick slices (about 1/4-inch or 6mm). Let cool completely (ideally overnight, but you can also use them right away, once they´re cooled).
- While the potatoes are resting, cook onions and bacon.
- Dice the onions and bacon. Heat 1-2 tablespoons of oil in a large frying pan. Add the onions and bacon and cook over medium heat, stirring from time to time, until bacon is browned and onions soft and golden. Note: I used a very thin bacon so I cooked it together with the onions. If you have thicker bacon, it´s better to cook it first until browned and crispy and then cook the onions (separately) until soft and golden. You can also bake bacon in the oven.Transfer the bacon and onions to a plate.
- Cook the potatoes in a large frying pan until browned and crispy.
- Method 1 (more time-consuming but you´ll get perfectly browned and crispy potatoes): when potatoes are completely cooled, heat the remaining oil over medium-high or high heat. Cook potato slices in batches (they should be in a single layer in the pan) until browned on both sides. Transfer to a plate and repeat until you have used all the potatoes.
- Method 2 (quicker, but browning is more uneven): If you don´t care about perfect browning of the potatoes and don´t want to cook them in batches, you can add all the potatoes at once to the pan and cook them over high heat until browned and crispy. Stir the potatoes from time to time making sure they´re not sticking to the pan. After a couple of minutes, some potatoes will be already nicely browned and some not. Take the browned potatoes to a plate and cook the remaining potatoes a little longer, until browned (at least partially). Such fried potatoes will also be very very good but just not uniformly well-browned and perfectly crispy (that is what is shown on the photos!).
- Reduce the heat to low, add the onions and bacon back to the pan. Stir until warmed through and evenly distributed. Season well with salt and lightly with ground black pepper.
- Transfer to a serving plate, garnish with finely chopped chives. Serve right away.
- Enjoy!
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