Bratkartoffeln
Bratkartoffeln, or German fried potatoes, are a deliciously crispy side dish made from simple ingredients like potatoes, onions, and bacon. Perfect for any meal!
Prep
15 minutes
Cook
30 minutes
Level
Easy
Serves
4
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Illustrated cooking guide
Step-by-step visual method
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Instructions
- 1
In a large pot, bring water to a boil and add the diced potatoes. Cook for about 10 minutes until slightly tender. Drain and let cool.
- 2
In a large skillet, heat the vegetable oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.
- 3
Add the chopped onions to the skillet and sauté until translucent, about 3 minutes.
- 4
Add the drained potatoes to the skillet, stirring to combine with the bacon and onions. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
- 5
Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
Tips
For extra flavor, you can add a pinch of garlic powder while cooking the potatoes.
Make sure not to overcrowd the skillet; fry in batches if necessary for perfect crispiness.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Reheat in a skillet with a little oil for best results.
- Avoid microwaving, as it can make the potatoes soggy.
Substitutions
- Bacon can be replaced with smoked turkey or omitted for a vegetarian option.
- Use olive oil instead of vegetable oil for a different flavor.
What to Serve With
- German sausages
- Green salad
- Sauerkraut
Common Mistakes
- Not boiling the potatoes enough before frying, which can result in a mushy texture.
- Overcooking the onions, leading to bitterness.
Recipe FAQ
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used, but they will change the flavor and texture.
How can I store leftover Bratkartoffeln?
Store leftovers in an airtight container in the fridge for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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