Bratkartoffeln Recipe (German Pan-Fried Potatoes)

Method6 steps · about 2 hr

1. 1

   Step 1: Wash and scrub the 900 g waxy potatoes, keeping their skins on. Put in a large pot with water just to cover and add boiling-water salt. Cover, bring to a boil, then reduce to a simmer until a knife slides easily into a potato. Drain.

   Uses 900 grams waxy potatoes (see note below on which type to use) · Water as needed to cover potatoes for boiling; drained · Salt as needed for potato boiling water

2. 2

   Step 2: Cool the cooked potatoes until they can be handled, then peel with a small paring knife.

   Uses cooked drained potatoes

3. 3

   Step 3: Slice the peeled potatoes into roughly 1 cm thick slices.

   Uses cooked peeled potatoes

4. 4

   Step 4: Dice the 4 bacon slices and large onion (1). Put the bacon in a large skillet and begin rendering it without adding oil or butter. After a couple of minutes, add the diced onion and cook until the bacon is crisp and onion starts to brown. Lift the bacon and onion out, leaving the bacon fat in the pan.

   Uses 4 slices thick-cut bacon · 1 onion (large)

5. 5

   Step 5: Melt the 30 g butter in the reserved bacon fat and add the 30 ml high-heat cooking oil. Arrange potato slices in a single layer and season with frying salt. Cook until browned and crisp on one side, then turn and brown the other side, adjusting heat as needed. Cook in batches using that same fat supply until all potatoes are fried.

   Uses cooked potato slices · reserved rendered bacon fat · 30 grams butter · 30 milliliters oil · Salt to taste for the frying potatoes

6. 6

   Step 6: Top the crisp potatoes with the reserved cooked bacon and onion and the chosen chopped chives or parsley garnish. For the optional main-dish serving, add ready cooked eggs.

   Uses crisp pan-fried potatoes · cooked bacon and onion · Chopped chives OR fresh parsley for garnish · Ready cooked eggs for serving, optional; quantity unspecified