German Pan Fried Potatoes Recipe – German Special
German Pan Fried Potatoes, or Bratkartoffeln, are a beloved staple in German cuisine. This dish features crispy, golden-brown potatoes sautéed with onions and bacon, delivering a hearty and flavorful experience. Whether served alongside sausages, schnitzel, or enjoyed on their own, these pan-fried potatoes are sure to satisfy.
- 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:
Potato Selection: Opt for waxy potatoes like Yukon Gold for the best texture. Avoid starchy varieties such as Russets, as they may become mushy.
Parboiling Tip: Boil the potatoes just until tender to ensure they hold their shape during frying.
Onion Preparation: Slice onions thinly to promote quick cooking and achieve a sweet, caramelized flavor.
Bacon Addition: For an extra layer of flavor, incorporate crispy bacon into the dish.
Seasoning Variations: Customize the seasoning with herbs like rosemary or thyme for a personalized touch.
