German Fried Potatoes (Bratkartoffeln)

Bratkartoffeln, or German fried potatoes, is a delicious and hearty side dish that’s known for its crispy texture and rich flavor. Made from thinly sliced or diced potatoes, they are typically fried until golden brown, often with onions, bacon, or herbs for added flavor. The secret to perfect Bratkartoffeln lies in achieving a crispy exterior while keeping the inside tender and fluffy. Whether served alongside sausages, schnitzel, or as a standalone snack, Bratkartoffeln is a comforting and satisfying dish that’s beloved in German cuisine. Perfect for breakfast, lunch, or dinner!

German Fried Potatoes Ingredients

• 1 pound Waxy Potatoes (450g)
• 1 Onion, diced
• ⅓ cup Bacon (around 40g)
• 2 Tablespoons Butter
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• Chopped chives to garnish

How to Make the Best German Fried Potatoes

1. Remove the skin of the potatoes and add them to a pot on medium- high heat with cold water. Add one teaspoon of salt to the water.
2. Once the water is boiling, let the potatoes cook for 15 minutes. Drain the potatoes and let it cool down for 5 minutes.
3. Once the potatoes are cooler to handle, slice them into half inch thick pieces. Reserve.
4. Chop the onions and bacon. In a large pan on medium heat, and 1 tablespoon of butter. Once the pan is hot and the butter has melted, add the bacon and cook until it is crispy (it will take about 3 minutes).
5. Add the onions and stir fry for another 2 minutes. Remove both onion and bacon from the pan, leave the oil in the pan.
6. Add 1 more tablespoon of butter in the same pan on medium heat. Once the butter is melted, add the potatoes some salt and black pepper and do not stir it, so the potatoes don’t break. Once one side is cooked, simply turn the potatoes over. It will take about 10 minutes.
7. Add the bacon and onions back to the pan and cook for another 2 minutes. Add the salt and black pepper. Be gently when stirring it.
8. The German Fried Potatoes (Bratkartoffeln) is ready to be served. You can serve it together with a fried egg for a great breakfast or brunch meal. Or, as a side dish for your lunch or dinner.

Recipe Tips

1. Use Waxy Potatoes: Varieties like Yukon Gold or red potatoes hold their shape better and give a nice texture.
2. Dry Potatoes Thoroughly: Pat the potatoes dry with a paper towel before frying to remove excess moisture and achieve a crispy finish.
3. Don’t Stir Too Often: Let the potatoes sit in the pan to develop a nice crust before flipping or stirring them.