Description
Try these golden and crispy German Bratkartoffel (pan-fried potatoes) with bacon and onions for a comforting side dish.
Ingredients
Scale
- 4 medium waxy potatoes (e.g., Yukon Gold or Linda)
- 4 slices bacon, diced
- 1 large onion, diced
- 1 tbsp butter
- 3 tbsp vegetable oil (divided)
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
- Parboil Potatoes: In a pot of salted water, boil potatoes for 10-15 minutes until just tender. Cool for 1 hour, then slice into ¼-inch rounds.
- Cook Bacon: In a pan, cook bacon until crispy. Remove bacon, leaving the fat.
- Sauté Onion: Add diced onion to the bacon fat; cook until translucent. Set aside with bacon.
- Fry Potatoes: Add butter and oil to the pan, then fry potato slices in a single layer until golden, 3-5 minutes per side.
- Combine: Return bacon and onions to the pan with potatoes. Toss gently, season with salt and pepper, and garnish with chives.
Notes
Potato Type: Waxy potatoes hold their shape better when fried.
Crispy Tip: For extra crispiness, don’t stir the potatoes too often while frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Cuisine: German
Nutrition
- Calories: 418
- Fat: 30g
- Carbohydrates: 34g
- Protein: 7g