German Fried Potatoes
Crispy, golden, and utterly comforting, German Fried Potatoes (Bratkartoffeln) are the perfect blend of simplicity and indulgence. This rustic side dish starts with waxy potatoes, like Yukon Gold or red potatoes, parboiled to ensure a creamy interior before being pan-fried in a savory mix of bacon grease, butter, and vegetable oil for irresistibly crispy edges. Diced yellow onions are caramelized alongside the potatoes, adding a hint of sweetness, while crumbled bacon adds smoky richness in every bite. A sprinkle of fresh parsley brightens the dish, making it the ideal companion for hearty mains like schnitzel or bratwurst. Ready in just 45 minutes, this authentic German classic is as flavorful as it is versatile—whether served as a side dish or devoured on its own.
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Recipe Information
Ingredients
- 1.5 pounds waxy potatoes (Yukon Gold or red potatoes)
- 4 slices bacon
- 1 medium, diced yellow onion
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons, finely chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Wash the potatoes thoroughly and peel them if desired. Slice them into 1/4-inch thick rounds or wedges for even cooking.
Place the potato slices in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer for 8-10 minutes until they are just slightly tender but not fully cooked. Drain and set aside to cool for a few minutes.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces. Reserve the bacon grease in the skillet.
Add the butter and vegetable oil to the bacon grease in the skillet and heat over medium-high heat.
Once the oil is hot, carefully add the cooked potato slices in a single layer. Fry the potatoes undisturbed for 4-5 minutes to develop a golden crust, then flip and cook the other side for another 4-5 minutes. Work in batches if necessary to avoid overcrowding the pan.
Add the diced onion to the skillet with the potatoes, cooking for an additional 3-4 minutes or until the onion becomes soft and caramelized.
Return the crumbled bacon to the skillet and combine with the potatoes and onions. Season the mixture with salt and pepper to taste.
Sprinkle the fresh parsley over the potatoes for a burst of color and flavor.
Serve hot as a side dish with your favorite protein or just enjoy it on its own!
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 98 mg | 32% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 10.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
