Pan Fried Potatoes Bratkartoffeln
Golden and irresistibly crispy, Pan Fried Potatoes Bratkartoffeln is a classic German dish that elevates humble ingredients into a hearty, satisfying delight. Featuring tender slices of boiled waxy potatoes fried to perfection in a savory blend of butter, oil, and smoky bacon fat, this recipe guarantees a rich, golden crust with every bite. Thinly caramelized onions add a touch of sweetness, while crispy bacon pieces provide an indulgent, smoky flavor. Finished with a sprinkle of fresh parsley for brightness, this versatile dish is perfect as a side for schnitzel, sausages, or roasted meats, but hearty enough to shine on its own. Quick to prepare in just under an hour, Bratkartoffeln is a must-try for fans of comfort food with a European twist.
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Recipe Information
Ingredients
- 800 grams Waxy potatoes (e.g., Yukon Gold or red potatoes)
- 150 grams Smoked bacon
- 1 medium Yellow onion
- 2 tablespoons Butter
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Boil the potatoes in their skins in a pot of salted water until just cooked but still firm, about 10-12 minutes. Drain and let them cool completely. Once cool, peel the skins (if desired) and cut into 1/4 inch (0.5 cm) thick slices.
While the potatoes cool, dice the smoked bacon into small pieces and set aside. Peel and finely slice the onion.
Heat a large skillet or frying pan over medium heat. Add the diced bacon and cook until it becomes crispy and releases its fat, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the butter and vegetable oil to the pan with the bacon fat. Once melted and hot, add the potato slices in a single, even layer. Fry the potatoes without stirring for 5-6 minutes or until the bottoms are golden and crispy.
Carefully flip the potato slices to fry the other side. Cook for another 5-6 minutes until golden brown and crisp. Avoid stirring too frequently to ensure the potatoes develop a crisp crust.
Add the sliced onion to the pan and toss gently. Cook for an additional 3-4 minutes, stirring occasionally, until the onion becomes soft and caramelized.
Return the crispy bacon pieces to the pan and season with salt and black pepper. Toss everything gently to combine and cook for 1-2 additional minutes to heat through.
Transfer the Bratkartoffeln to a serving dish and garnish with freshly chopped parsley, if desired. Serve hot as a side dish or enjoy on its own.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 11.3 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 4066 mg | 87% | |
*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.
