Vegetarian Bratkartoffeln German Fried Potatoes W Feta Cheese
Crispy, golden, and loaded with flavor, this Vegetarian Bratkartoffeln (German Fried Potatoes with Feta Cheese) is a modern twist on a classic German dish. Perfectly pan-fried waxy potatoes are paired with sautéed onions, fragrant garlic, and a touch of fresh parsley for a hearty, rustic base. The addition of crumbled feta cheese adds a creamy, tangy contrast that elevates the dish to new heights. Seasoned with a hint of paprika for optional smoky warmth, this one-pan recipe is both easy to prepare and irresistibly satisfying. Ready in just 45 minutes, it makes a delicious vegetarian main course or a standout side dish. Whether you're craving comfort food or looking to wow your guests with a unique take on German cuisine, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 medium Waxy potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 4 ounces Feta cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional)
Instructions
Peel the potatoes and slice them into thin, even rounds about 1/4 inch thick. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Peel and finely dice the onion. Mince the garlic cloves. Finely chop the fresh parsley and set it aside for later use.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the pan is hot, add the potato slices in a single layer. Fry them for 5-7 minutes on one side without stirring, until golden brown and crispy.
Use a spatula to flip the potatoes carefully, then fry the other side for another 5-7 minutes. Work in batches if necessary to avoid overcrowding the pan. Add more oil or butter if needed.
Once all the potatoes are fried and removed from the pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Return the fried potatoes to the skillet, and gently toss them with the onions and garlic. Season with salt, black pepper, and paprika if using. Cook for an additional 2-3 minutes to let the flavors meld together.
Turn off the heat and sprinkle the chopped parsley and crumbled feta cheese over the top. Gently mix to combine, ensuring the feta is slightly warmed but not melted.
Serve immediately as a side dish or a main course, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 14.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 744 mg | 57% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4166 mg | 89% | |
*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.
