Imagine a dish that transforms humble potatoes into a golden, crispy masterpiece that will make your taste buds dance with joy! Bratkartoffeln, the beloved German pan-fried potatoes, is not just a side dish – it's a culinary experience that brings the hearty warmth of traditional German cooking right to your kitchen. Whether you're looking to impress your dinner guests or craving a truly satisfying meal, this recipe will transport you to a cozy German kitchen with every crispy, flavorful bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1.5 lbs potatoes, peeled and sliced
- 1 onion, chopped
- 3 tbsp vegetable oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Peel and slice
- 5 lbs of potatoes into thin rounds, about 1/4 inch thick. Chop 1 onion into small pieces.
- Place the sliced potatoes in a large bowl and cover them with cold water. Let them soak for about 5 minutes to remove excess starch, which helps them crisp up during cooking.
- Drain the potatoes and pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
- In a large skillet or frying pan, heat 3 tablespoons of vegetable oil over medium-high heat. Ensure the oil is hot but not smoking before adding the potatoes.
- Add the sliced potatoes to the pan in a single layer. If your pan is small, you may need to cook them in batches to avoid overcrowding, which can cause them to steam instead of fry.
- Cook the potatoes without stirring for about 5-7 minutes until they start to turn golden brown on the bottom. This allows them to develop a nice crust.
- Once the potatoes are golden, use a spatula to flip them over gently. Add the chopped onion to the pan at this point. Season with salt and pepper to taste.
- Continue to cook the potatoes and onions for another 15-20 minutes, stirring occasionally, until the potatoes are tender and crispy on the outside, and the onions are soft and caramelized.
- Once cooked, remove the pan from heat and taste the potatoes. Adjust the seasoning with more salt and pepper if needed.
- Transfer the bratkartoffeln to a serving dish and garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve the bratkartoffeln hot as a delicious side dish or a main course, and enjoy your authentic German meal!
Tips
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the best crispy texture.
- Moisture is the Enemy of Crispiness: Always thoroughly pat your potato slices dry before frying to ensure maximum crunch.
- Don't Overcrowd the Pan: Cook in batches if necessary to allow potatoes to crisp up instead of steaming.
- Use Medium-High Heat: This helps create that perfect golden-brown exterior while keeping the inside tender.
- Patience is Key: Let the potatoes sit undisturbed for 5-7 minutes to develop a beautiful crispy crust before flipping.
- Onion Caramelization Tip: Add onions midway through cooking to prevent burning and achieve a sweet, golden color.
- Fresh Herbs Make a Difference: Chopped parsley isn't just for garnish – it adds a fresh, bright flavor that complements the rich, crispy potatoes.
- Serve Immediately: Bratkartoffeln are best enjoyed hot and crispy, straight from the pan!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
