German Pan Fried Potatoes Recipe – German Special
German Pan-Fried Potatoes, or Bratkartoffeln, are a delicious and versatile side dish made from crispy, golden-brown potatoes pan-fried with onions, bacon, and seasoning. This hearty dish is often served with meats like sausages or roast pork and is a beloved comfort food in German cuisine. The combination of crispy potatoes and savory flavors makes it a perfect addition to any meal, whether as a simple family dinner or a festive spread. It’s easy to make, filling, and full of rich, satisfying flavors.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
German Pan Fried Potatoes Recipe Ingredients:
- 1 kg (2.2 lbs) potatoes (waxy potatoes like Yukon Gold work best)
- 2 tablespoons vegetable oil or butter
- 1 medium onion, finely chopped
- 100g (3.5 oz) bacon or pancetta, diced (optional, for extra flavor)
- Salt and pepper, to taste
- 1 teaspoon paprika (optional, for added flavor)
- Fresh parsley, chopped (for garnish)
Cook the potatoes:
Peel the potatoes and cut them into thin slices (about 1/4 inch thick).
Place them in a pot of cold water, bring it to a boil, and cook until just tender (about 10-12 minutes).
Drain and let them cool slightly.
Fry the bacon (optional):
In a large skillet or frying pan, heat a tablespoon of oil or butter over medium heat.
Add the diced bacon and cook until crispy, about 4-5 minutes.
Remove the bacon from the pan and set it aside.
Cook the potatoes:
In the same pan, add another tablespoon of oil or butter.
Add the sliced potatoes and cook, stirring occasionally, until they are golden brown and crispy, about 15-20 minutes.
You can press them down with a spatula to get a nice crust on each side.
Add onions:
Once the potatoes are crispy, add the chopped onions to the pan and cook for an additional 5 minutes until they become soft and caramelized.
Season:
Season with salt, pepper, and paprika (if using).
Stir everything together to coat the potatoes in the seasonings.
Combine bacon:
If you used bacon, add it back into the pan and mix it with the potatoes and onions.
Serve:
Garnish with fresh parsley and serve hot as a side dish with your favorite German meals like sausages, schnitzel, or roast meats.
Recipe Notes:
Potatoes: Use waxy potatoes like Yukon Gold for the best texture. Avoid starchy potatoes like Russets.
Parboiling: Boil potatoes just until tender, but don’t overcook them.
Onions: Slice onions thinly so they cook quickly and get sweet and soft.
Seasoning: You can add garlic powder, paprika, or herbs like thyme for extra flavor, but salt and pepper are enough for basic seasoning.
Serving: These potatoes are great with sausages, schnitzel, or roast meats. They also go well with sour cream or mustard.
