Bratkartoffeln

Name: Bratkartoffeln
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Waxy Potatoes, Boiled in their skins, cooled, peeled, sliced 5–7 mm thick; 150g Smoked Bacon, Speck, diced; 1 large Onion, Thinly sliced; 3 tbsp Clarified Butter, Butterschmalz or pork lard; 1 tsp Salt, Fine, to taste; 1/2 tsp Pepper (Black), Freshly ground

Bratkartoffeln are rustic German fried potatoes—crispy on the outside, tender inside, and studded with smoky bacon and sweet caramelized onions. This simple skillet dish is comfort food at its best and makes a great side or a hearty main when paired with a fried egg or a green salad.

Bratkartoffeln are rustic German fried potatoes—crispy on the outside, tender inside, and studded with smoky bacon and sweet caram... Show more

Traditional German Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

1 hr

Price

1,10 €

Calories

396 kcal

low calorie

easy

gluten free

low sugar

Method

Boil potatoes

Scrub the Waxy Potatoes, put them in a pot, and cover them with cold water. Bring to a boil, then simmer for 20 minutes, or until a knife slips in easily but the potatoes still feel firm enough to slice. While they simmer, dice the Smoked Bacon and thinly slice the Onion.

Cool potatoes

Drain the potatoes well and let them cool completely on a tray or plate. Giving them room to breathe helps the surface dry out a little, which means better browning later.

Slice potatoes

Peel the cooled potatoes and slice them into 5–7 mm rounds. Try to keep the slices similar in thickness so they brown evenly; any broken bits can still go into the pan.

Cook bacon

Heat 1 tbsp of the Clarified Butter in a large skillet over medium-high heat. Add the bacon and cook for 4 minutes, stirring now and then, until it starts to brown and release its fat. Stir in the onions and cook for 3 minutes more, just until soft and lightly golden.

Fry potatoes

Add the potato slices to the skillet and spread them out in as close to a single layer as you can. Add the remaining 2 tbsp of clarified butter if the pan looks dry, then leave the potatoes alone for 5 minutes so a crust can form. Flip them in sections and fry for 5 minutes more, turning only occasionally, until the slices are deep golden and crisp at the edges.