Bratkartoffeln (German Pan-Fried Potatoes)
These German pan-fried potatoes are crispy, golden, and totally addictive. I usually fry mine with onion and a little bacon, then finish them with fresh chives for an extra pop of flavour. In Germany, they’re a classic, enjoyed as a side or even a main, perfect for breakfast, lunch, or dinner. My Mum and Oma always topped theirs with sunny-side-up eggs, and that’s still one of my favourite ways to eat them. Comfort food never tasted so good!
Ingredients
- 900 g waxy potatoes see note below on best types
- 4 slices bacon thick or thin, your choice – optional
- 1 large onion
- 30 g butter
- 2-3 tbsp oil avocado, canola, or another high-heat oil
- Chives or fresh parsley for garnish
Instructions
- Rinse and scrub the potatoes, leaving the skins on.
- Place them in a large pot, cover with water, and add a good pinch of salt. Bring to a boil, then reduce to a simmer. Cook until a sharp knife slides in easily.
- Let the potatoes cool just enough to handle.
- Peel by pulling the skin off with a small paring knife—it should come right off.
- Slice into ½-inch (1 cm) thick rounds.
- Dice the bacon and add it to a large skillet (no oil yet).
- After a couple of minutes, add the chopped onion. Cook until the bacon is crisp and the onion is golden. Remove both from the pan, leaving the bacon grease behind.
- – No bacon? Sauté the onion in a little butter and oil instead, then remove from the pan before moving to the next step.
- Add the butter to the skillet with the bacon fat (or just butter + oil if no bacon). Stir in 2–3 tablespoons of oil to keep the potatoes from burning.
- Lay potato slices flat in the pan, season with salt, and fry until golden brown on one side.
- Flip and brown the other side. Work in batches if needed so the slices crisp up nicely.
- Top the potatoes with the bacon-onion mixture and sprinkle over chives or parsley.
- Serve with a sunny side egg, or your favourite main.
Notes
- Potatoes: Waxy potatoes (like Yukon Gold, Red Bliss, or fingerling Potatoes) hold their shape and crisp up best.
- Butter + oil combo: The butter gives flavour, while the oil raises the smoke point so the potatoes fry up crispy without burning.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
