Bratkartoffeln are a classic German dish of crispy, golden fried potatoes with bacon and onions. This dish is hearty and comforting, often served as a side to meats or as a main with a simple salad. The combination of crispy potatoes, savory bacon, and caramelized onions is simply irresistible. Here’s how you can make them at home!
Bratkartoffeln (German Fried Potatoes with Bacon and Onions)
Ingredients:
- 2 lbs (about 900g) waxy potatoes (such as Yukon Gold or red potatoes)
- 4 oz (115g) bacon, diced (you can use lardons or any kind of smoked bacon)
- 1 medium onion, thinly sliced
- 2 tbsp vegetable oil or butter
- 1-2 tbsp olive oil (optional for extra crispness)
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika (optional, for extra flavor)
- Fresh parsley or chives, chopped (optional for garnish)
Instructions:
1. Prepare the Potatoes:
- Wash the potatoes well, then peel them (optional; you can leave the skins on for extra texture).
- Cut the potatoes into 1/4-inch thick slices or into half-moon shapes. The slices should be relatively even for uniform cooking.
- Place the sliced potatoes in a pot of cold water and bring to a boil. Let them cook for about 5-7 minutes until they are just slightly tender but still firm (parboiling).
- Drain the potatoes and set them aside to cool slightly. You can also let them cool completely if you want them to firm up more before frying, which helps with crispiness.
2. Fry the Bacon:
- Heat a large skillet or frying pan over medium heat. Add the diced bacon and fry until crispy and golden brown, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside. Leave the bacon fat in the pan to fry the potatoes.
3. Fry the Potatoes:
- In the same skillet, add vegetable oil (and butter if using) to the bacon fat to enhance the flavor and prevent sticking.
- Once the oil is hot, add the sliced potatoes in a single layer. Let them fry undisturbed for about 3-5 minutes until the bottom starts to turn golden and crispy.
- Flip the potatoes over using a spatula, and fry the other side for another 3-5 minutes until golden and crispy. Stir occasionally to ensure the potatoes cook evenly on all sides.
- Tip: If you have a large amount of potatoes, it might be better to fry them in batches to avoid overcrowding the pan, which can make them soggy.
4. Cook the Onions:
- In the same pan, add the sliced onions (add more oil if needed). Fry them over medium heat until they become soft and caramelized, about 5 minutes. Stir occasionally to avoid burning.
5. Combine and Finish:
- Once the potatoes are crispy and golden, add the crispy bacon and caramelized onions back into the pan.
- Toss everything together gently, seasoning with salt, pepper, and paprika to taste. Let it cook for another 2-3 minutes, allowing the flavors to combine.
6. Serve:
- Garnish with freshly chopped parsley or chives for added color and freshness.
- Serve the Bratkartoffeln hot, as a side dish to meats like sausages, schnitzel, or pork chops, or enjoy them on their own.
Tips for Perfect Bratkartoffeln:
- Use waxy potatoes: Waxy potatoes hold their shape better and crisp up nicely. Starchy potatoes (like Russets) tend to fall apart and become too soft when fried.
- Let the potatoes cool after boiling: Cooling the parboiled potatoes helps them firm up and crisp better when fried.
- Don’t crowd the pan: Overcrowding can make the potatoes steam instead of fry, so fry in batches if necessary.
- Bacon and onions: These are the key flavor components of Bratkartoffeln. Use high-quality bacon and caramelize the onions slowly for maximum flavor.
Variations:
- With Herbs: Add fresh thyme or rosemary while frying for an aromatic touch.
- With Garlic: You can also sauté minced garlic along with the onions for an extra layer of flavor.
- Vegan Option: Replace bacon with smoked tempeh or use plant-based bacon and skip the butter for a vegan-friendly version.
Bratkartoffeln is a wonderful, comforting dish that pairs well with any German meal or is perfect for a cozy dinner on its own. The combination of crispy potatoes, smoky bacon, and sweet onions makes it a crowd-pleaser! Let me know if you try it out!