German Potatoes
Savor the hearty, rustic flavors of German Potatoes, a perfectly balanced side dish that combines crispy, pan-fried waxy potatoes with smoky bacon and sweet caramelized onions. This classic recipe, rooted in traditional German cuisine, offers a delicious blend of textures, from the golden, crispy potato edges to the tender, savory centers. Enhanced with a touch of butter, olive oil, and a sprinkle of fresh parsley, every bite is bursting with comfort and flavor. Ideal as a side for hearty roasts, sausages, or your favorite main dishes, German Potatoes are easy to prepare and sure to impress. This one-pan delight comes together in just under an hour, making it the perfect addition to your weeknight dinner or festive gatherings.
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Recipe Information
Ingredients
- 2 lbs waxy potatoes
- 6 slices bacon
- 1 medium yellow onion
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and scrub the potatoes. Leave the skin on for texture or peel them if preferred. Boil the potatoes in salted water for 10-12 minutes, until they are fork-tender but still firm. Drain and let them cool completely (preferably refrigerating for 1-2 hours to firm up further).
Slice the cooled potatoes into 1/4-inch thick rounds. Set aside.
Dice the bacon into small pieces. Cook in a large skillet over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the skillet.
Chop the onion into thin slices. Add the onion to the skillet with the bacon fat and cook over medium heat until golden and caramelized, about 5 minutes. Remove the onions and set aside.
Add the butter and olive oil to the skillet. Once melted and hot, arrange the potato slices in a single layer (it’s okay if they slightly overlap). Cook undisturbed for 4-5 minutes until the undersides are golden and crispy.
Flip the potatoes gently and cook the other side for another 4-5 minutes until crispy and browned. Avoid overcrowding; work in batches if necessary.
Once all the potatoes are crispy, return the cooked bacon and caramelized onions to the skillet. Toss gently to combine. Season with salt and black pepper to taste.
Transfer to a serving dish and garnish with freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 10.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4214 mg | 90% | |
*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.
