Hearty Pan-Fried Potatoes - A German Classic
A classic, hearty side dish.
Prep-Time: 45 minutes
Cook Time: 15 minutes
INGREDIENTS (4 Portions)
3-4 medium sized waxy potatoes (~1.3 lb), cooked, peeled, and well-cooled
(ideally 1 day old)3 shallots or 1/2 yellow onion
2 tbsp ghee or clarified butter
Salt
Freshly ground black pepper
1/2 tsp Hungarian sweet paprika powder / mild red paprika powder
Optional: 1 tsp whole cumin seeds, lightly crushed
1/4 bunch fresh parsley, finely chopped
UTENSILS
Large pot
Large cast iron skillet or frying pan
Flat turner spatula
Bratkartoffel is a popular side dish in German and Bavarian kitchen served with e.g. Schnitzel or grilled filet mignon. The Bratkartoffeln taste best when made with day-old cooked potatoes. When you cook potatoes for e.g. a potato salad, then plan ahead and cook a few more and set aside in the fridge for Bratkartoffeln. To save time, you can plan ahead and cook extra potatoes when preparing another dish like Kartoffelsalat (potato salad), then set them aside in the fridge for making Bratkartoffeln later.
01
Cook the potatoes in salted water with their skins on until tender (20-40 minutes, depending on size). Test with a sharp knife for doneness. Let the potatoes cool completely, ideally refrigerating for 1-2 days, which helps them retain their shape when frying. Peel and cut into 1/4-inch slices.
02
Thinly slice the shallots or onion and set aside. Heat 1 tablespoon of ghee in a large cast iron skillet over medium heat, add the onions and sauté until golden brown. Remove from the pan and set aside.
03
Season the potato slices from both sides with salt, pepper, paprika, and optional the crushed cumin seeds. Add the remaining tablespoon of ghee to the skillet, and melt over medium heat. Arrange the potato slices in a single layer, ensuring they do not overlap. Fry for about 3-5 minutes without stirring, until the undersides are golden brown and crisp. Carefully flip the slices to brown the other side (I use two forks for flipping).
04
When both sides are golden brown, sprinkle with chopped parsley. Gently shake the pan to combine the ingredients, then add the sautéed onions back into the pan. Continue cooking until the potatoes are evenly golden and crisp on both sides.
05
Serve the Bratkartoffeln hot, garnished with additional parsley if desired. Enjoy as a hearty side to your favorite Bavarian dishes.