Bratkartoffeln

Potatoes sizzling in the pan, developing a golden, crispy crust that hides a tender heart. The robust aroma of grilled smoky bacon and onions sautéed in butter fills the kitchen.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 491
• Protein: 12 g
• Carbs: 46 g
• Fat: 26 g

Ingredients

• 1 kg Potato ( boiled and sliced )
• 150 g Smoked lardons ( as is )
• 2 piece Yellow onion ( finely sliced )
• 3 tbsp Sunflower oil
• 30 g Salted butter
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Marjoram optional

Instructions

1. Boiling the potatoes

   Place whole potatoes in cold salted water. Bring to a boil and cook until a knife tip enters without resistance. Ensure they remain firm and do not turn into mash.

2. Prep and slicing

   Drain, peel while still warm, and let cool completely. Slice into regular 5-millimeter rounds to ensure even browning.

3. Rendering the bacon

   In a large skillet, sauté the smoky bacon bits until the fat is translucent and the meat is crispy. Remove and set aside, keeping the rendered fat in the pan.

4. Sautéing the potatoes

   Add oil to the hot pan. Place potato slices in a single layer. Let them brown without stirring to form a crust. Flip them only when they are deeply golden.

5. Finishing and sweating

   Add onions and butter. Sauté until the onions are soft. Return the bacon to the pan, season with pepper and marjoram. Add a pinch of salt, bearing in mind the bacon is already salty.

Chef's tips

• Use potatoes cooked the day before; they hold their shape better when sliced and get crispier.
• Never overcrowd the pan: potatoes need direct contact with the metal to brown, otherwise they will steam.

Storage

Keeps for 48 hours in the fridge. Reheat in a hot skillet to restore the crispiness.