Bratkartoffeln - German Sautéed Potatoes Recipe
Bratkartoffeln - German Sautéed Potatoes
Flavors of Germany
Total time: 1hr to 2hr
Preparation time: 15 minutes
Waiting time: Cook the potatoes the day before
Cooking time: 30 + 10 minutes
Difficulty: Easy
Chef's Note
It's best to cook the potatoes a day before you wish to sauté them so that they will stay in nice cubes instead of breaking down into mashed potatoes.
- 2 to 2.5 kg (4-5 lb.) Potatos
- 250 ml (1 cup) Bacon bits (lardons) (bacon cut into small pieces)
- 250 ml (1 cup) yellow Onion, thinly sliced
- 125 ml (1/2 cup) vegetable oil
- Salt and pepper
- Parsley (optional)
  1. Boil the potatoes in their skins until tender but still firm - do not overcook;
  2. let cool; peel and cut into cubes;
  3. in a skillet, gently sauté the bacon pieces until they begin to brown; remove with a slotted spoon and set aside;
  4. sauté the onions gently in the bacon fat until translucent; remove with a slotted spoon and set aside;
  5. add the vegetable oil to the remaining bacon fat; heat over moderate heat;
  6. add the potatoes and fry until golden brown and slightly crispy;
  7. add the onions and bacon; season with salt and pepper; mix well and heat everything through.


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