Bratkartoffeln (fried potatoes) it’s like a staple in German cuisine. They’re hardly ever served for breakfast, but they frequently appear as lunch or dinner (side) dishes.
It’s easy (and quick) to make Bratkartoffeln from leftover boiled potatoes, but what if you don’t have leftovers and want to make them from raw potatoes? It’s possible, but in the past, I had trouble with the potatoes sticking to the pan bottom and I couldn’t figure out why (I was using a non-stick skillet and even tried it in the cast-iron pan).
I got some valuable tips from my mom when I was in Germany back in April and I’ve been – successfully – making Bratkartoffeln repeatedly since I’ve been back. It’s almost “laughable” to call this a recipe, as there is not much to it, but I thought I’d share the tips that helped me get browned and slightly crispy potatoes every single time.
- potatoes (I use Baby Dutch Yellow Potatoes)
- butter, margarine, or ghee
- seasoning (optional)
- onion (optional)
- bacon or pancetta (optional)
1. Cut the potatoes into slices. (They work better than cubes because they’re more even in thickness).
2. Rinse with cold water and pat dry.
3. Add about a tablespoon of butter to your non-stick skillet and let melt.
- If you want to add onion or pancetta, fry them first, then remove them from the pan (or they’ll burn).
4. Add the potatoes in one even layer (best to not stack them in multiple layers, if you got a big pan, but not crucial). Season with salt (and other seasonings, if desired).
5. Reduce heat to medium and cover with lid to keep the moisture in (that is the important part for them to NOT burn and stick).
6. Let fry for about 10-12 minutes, then briefly lift the lid and carefully turn the potatoes.
7. Replace the lid and fry for another 10 minutes until the potatoes are fork-tender.
- Add back onion or pancetta.
Enjoy! And let me know if you try them out!