German Fried Potatoes (Bratkartoffeln)

Potato slices sautéed until a deep golden crust forms, contrasting with a tender center. The intensity of smoked bacon and the sweetness of caramelized onions create a rustic and bold dish.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 421
• Protein: 12 g
• Carbs: 40 g
• Fat: 23 g

Ingredients

• 800 g Potato ( boiled in skins then peeled )
• 150 g Smoked lardons ( whole )
• 2 piece Onion ( finely sliced )
• 30 g Minimum butter sweet ( in small pieces )
• 2 tbsp Sunflower oil
• 1 tsp Caraway seeds optional
• 0.5 piece Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Pre-cooking the potatoes

   Place whole unpeeled potatoes in cold salted water. Bring to a boil and cook until a knife tip enters the flesh easily, but before the potatoes start to fall apart.

2. Slicing the potatoes

   Drain and peel the potatoes while still warm. Slice them into regular 5mm thick rounds to ensure even browning in the pan.

3. Sautéing the garnish

   In a large skillet, sauté the bacon and sliced onions. The bacon fat should render and the onions should become translucent and lightly golden. Remove and set aside.

4. Frying the potatoes

   Add oil and butter to the same pan. Once the butter foams, arrange the potato slices without overlapping. Let them crust without stirring for 5 minutes, then flip to brown the other side.

5. Aromatic finishing

   Return the bacon and onions to the pan. Add caraway seeds, salt, pepper, and chopped parsley. Toss one last time to coat the potatoes in the brown butter.

Chef's tips

• Never overcrowd the pan: if slices overlap, they will steam instead of frying.
• Use day-old cooked potatoes; they hold their shape much better during slicing and frying.

Storage

Keep refrigerated for up to 3 days. Reheat in a skillet to restore the crispiness.