German Fried Potatoes (Bratkartoffeln)
Ingredients
- 800 gPotato (boiled in skins then peeled)
- 150 gSmoked lardons (whole)
- 2 pcOnion (finely sliced)
- 30 gUnsalted butter (in small pieces)
- 2 tbspSunflower oil
- 1 tspCaraway seeds
- 0.5 pcParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Drain and peel the potatoes while still warm. Slice them into regular 5mm thick rounds to ensure even browning in the pan.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in a skillet to restore the crispiness.
