Bratkartoffeln is a common German side dish that’s made from potatoes – and even most commonly with potatoes that are leftover from a previous dish or dinner. The ideal situation for cooking a bratkartoffeln recipe is to use lots of onion and bacon in the recipe, and pair it with either a schnitzel or even a wurst of some sort.
In terms of equipment, make sure to have a good non-stick pan and of course, control your heat. If you don’t have a non-stick pan and heat this bratkartoffeln too quickly, the potatoes will stick and burn to the pan.
2 lbs potatoes, peeled and boiled for 10 minutes
3 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces bacon, diced (optional)
1 medium onion, diced (optional)
1 tablespoon parsley, chopped
Peel potatoes, and boil in salt water for about 10 minutes – or long enough to soften just a bit. This will aid in the removal of much of the starch in the dish.
Cut potatoes into evenly thick slices (around a quarter-inch thick). Some choose to cut the potatoes into small chunks, and while the taste is the same, consistency will differ, as well as cooking times.
Use a large pan that will hold potatoes in a single layer of the thick slices, or use two pans.
Heat oil over medium-high heat. If using bacon and/or onion fry together until onion is translucent. Add potatoes, stir once to mix and let them turn brown before moving around much. Don’t do too much moving until the potatoes have started to cook!
Once golden brown, you can move the potatoes around the pan a bit, and start working over onto their other sides.
Sprinkle with half the salt you would typically use, as the bacon is salty enough to lessen the need to add additional amounts.
Turn and fry the potatoes on both sides until they are golden brown.
Keep an eye on the potatoes – if the oil is disappearing you should add just a little to the pan so the potatoes don’t burn or stick.
Remove from heat
Season to taste with salt and pepper.
Serve sprinkled with chopped parsley.
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