german fried potatoes

Delicious German fried potatoes are always a hit. Soft on the inside and perfectly crispy on the outside, these golden brown potatoes go great as a flavorful side dish to a main meal. They serve with a few fried onions and/or classic sauces like ketchup!

German Fried Potatoes

potatoes (waxy (e.g. yellow potatoes))

onion

salt

pepper

(optional)

(If you're uisng pre-boiled potatoes start with Step 2). Boil your potatoes in a pot on the stove with the skin on until the potatoes are tender. Then take the potatoes out of the pot and rinse them under cold water long enough so that they cool slightly and you can touch them without burning your hands.

Peel the potatoes and slice them. The slices should be thin, but no so thin that they break.

Heat 1 tablespoon of oil in a large pan and fry the chopped onion on medium heat until translucent and slightly browned. Take the onions back out of the pan and set them aside.

In the same pan, heat more oil (approx. 2 tablespoons) and add enough potato slices so that the bottom of the pan is covered. The slices should not overlap to allow them to become crispy! You'll most likely not be able to fit all of the potatoes in the pan so you'll have to fry them in several batches. You can also use more than one pan if you want to be done faster.

Fry the potato slices on medium heat for around 3-5 minutes until golden brown on the bottom. Then flip the slices and fry them on the other side until that side is golden brown as well. Take them out of the pan once both sides are golden brown. Add salt and pepper to taste.

Repeat the steps - and add more oil as needed - until you have used up all the potatoes. In the last batch, re-add the onions and fry them for a few seconds (they should not get too dark!). Then add your fried onions onto your fried potatoes and add more salt and/or pepper as needed.

Optional: Garnish with chopped chives before serving.

Bratkartoffeln are German pan-fried potatoes that are crispy on the outside and addictive! I love cooking my potatoes with onion and bacon, then topping them with fresh chives.Bratkartoffeln is super popular in Germany and one of the many many ways that Germans love to eat potatoes (over 100 pounds a year per person). Germans like them as a main course or side.When making German fried potatoes as a main course, I love adding some sunny-side-up eggs on top like my Oma always did. Bratkartoffeln are also commonly served as a side with Schnitzel, Hackbraten, Frikadellen, or Currywurst.

Bratkartoffeln (German Pan-Fried Potatoes)

waxy potatoes (see note below on which type to use)

bacon

onion (large)

butter

milliliters oil

chives (for garnish, or use fresh parsley)

Boil

Start by boiling your potatoes with the skin on until done. To boil the potatoes, first rinse them and brush off any dirt, leaving the skin on. Place them on the bottom of a large pot and fill them with water until the potatoes are just covered. Add some salt, place a lid on top, and bring them to a boil. Reduce to a simmer and let them cook until done. You can check the doneness by carefully poking them with a sharp knife. If it easily slides into the potato, they are done cooking.

Peel

When the potatoes have cooled enough so you can handle them, peel them by pulling the skin off. It will come off super easy using a small paring knife.

Slice

Slice the peeled potatoes into 1/2-inch or about 1-centimeter thick slices.

Onion

Cut the bacon into small dice, then add it to a large skillet (don&#39;t add any oil or butter at this time). A couple of minutes into cooking, add the onion and cook until the bacon is crisp and the onion is starting to brown. Remove the bacon and onion from the pan, leaving any remaining bacon grease in the pan.If not using bacon, cook onion over medium heat in a little bit of butter, then remove from the pan and add a little more butter and oil in the next step.

Melt the butter into some of the grease, then add the avocado oil or other high-heat cooking oil. This is to bring up the smoke point and not have your potatoes burn as easily while still giving it amazing butter and bacon flavor. Add the potatoes into your skillet next to each other, slice by slice, and season with some salt. Cook until browned on one side before flipping over and repeating the process. Cook in batches until all potato slices have been crisped and browned.

Serve

Add the bacon and onion mixture on top and sprinkle with some sliced chives.If serving as a main dish, I like to cook some sunny side eggs to add on top and a side salad.

These Bratkartoffeln (German fried potatoes) are a traditional favorite that's quick, easy, and irresistibly crispy. Perfect for any meal!

German Fried Potatoes Recipe – Oma's Bratkartoffeln Rezept

(450 g) potatoes (precooked, leftover, or raw)

(28 g) butter OR 8 slices bacon, diced

Salt and black pepper,

Cook bacon or heat fat

In a large skillet, sauté diced bacon until golden brown, then remove with a slotted spoon and set aside. If not using bacon, heat butter or oil in the skillet instead.

Fry the potatoes and onions

Add sliced potatoes to the hot skillet. Fry over medium-high heat for about 5 minutes without turning, to allow browning. Then turn and add diced onion. Continue frying and turning gently. If using raw potatoes, cover partially and cook until tender, adding more butter if needed.

Finish and serve

When the potatoes are browned and tender, return the reserved bacon to the skillet (if using). Season with salt and freshly ground black pepper. Serve immediately.

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