Bratkartoffeln recipe - german style fried potatoes with chives and onions in a bowl

Bratkartoffeln Recipe (German fried potatoes)

I believe I can fry

What makes this Bratkartoffeln recipe for German fried potatoes special?

Crispy, golden, and perfectly seasoned – this one-skillet wonder is proof that this Bratkartoffeln Recipe for German style fried potatoes is all about big flavour with little effort.

You’ll love it if…

… crispy, golden potatoes cooked with caramelised onions and a touch of German tradition sound like your idea of comfort food heaven.

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They say diamonds are a girls best friend, but may I proffer… potatoes? Don’t you find fried potatoes to be the solution to all of life’s problems? Bad day at work? Fried potatoes to the rescue. Taxes due? Taters got you. World peace? Want fries with that?

In this Bratkartoffeln recipe, everyone’s favourite root vegetable goes to Berlin and has a romantic escapade with Onion. It’s crispy, delicious, and hey, it’s fried potatoes, what could possibly go wrong?

People may accuse me of being sponsored by Big Potato (or other players in the pro-tato lobby), but to them I say – less Haters, more taters.

I believe I can fry _ food pun _ illustration

Prepare the Ingredients
Peel and cut potatoes into even 1″ cubes

Bratkartoffeln recipe - german style fried potatoes ingredients onions, butter, olive oil, potato cubes, salt and pepper

Cook and Crisp the Potatoes
Sauté cubed potatoes in sizzling butter, seasoning with salt and pepper.
Cover and stir at 3-minute intervals until semi-browned and crispy.
Add onions, steam briefly, and repeat stirring cycles until the potatoes are fully cooked and tender.

Bratkartoffeln recipe - german style fried potatoes cubed with onions in a frying pan

Serve and Enjoy!
Once the potatoes are done, stir through chopped fresh chives and serve

Tips from The Chef

Choose the Right Potato Variety: Opt for waxy potatoes like Yukon Gold or red potatoes because their firm texture holds up well during frying. This results in crisp exteriors and tender interiors.
To speed up the cooking of the potatoes add 2 tablespoons of water and cover with a lid so they steam through. However this will prevent the potatoes getting as crispy as without the additional water.
Pat Dry the Potatoes Before Frying: After slicing, pat the potatoes dry thoroughly to remove excess moisture, which can prevent proper browning and crispiness.
Use a Combination of Fats for Flavour: Fry the potatoes in a mix of butter and oil, or utilise rendered bacon fat for added richness and depth of flavour.

Bratkartoffeln – German style fried potatoes

Crispy, golden, and perfectly seasoned – this one-skillet wonder is proof that this Bratkartoffeln Recipe for German style potatoes is all about big flavour with little effort.

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Total Time 25

Course Side Dish, Snack

Cuisine German

Servings 2 servings

Calories 350 kcal

Equipment

Non-stick Pan

Ingredients

3 cup potatoes peeled and cut into even 1” cubes
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon black pepper
2 tablespoons fresh chives finely chopped
¼ cup onions finely chopped
Salt to taste

Instructions

Add 2 tablespoons olive oil and 2 tablespoons butter to a non-stick pan on medium heat.
Once the butter had melted and is sizzling, add 3 cup potatoes, peeled and cut into even 1” cubes and mix well to coat all the potatoes with the oil and butter.
Sprinkle with 1 tablespoon black pepper and salt to taste.
Mix and cover with a lid.
After 3 minutes, take off the lid and stir. Replace the lid. Do this 3-4 times at intervals of 3 minutes until the potatoes are semi-browned and semi-crispy.
Add ¼ cup onions, finely chopped to the potatoes and cover with the lid without stirring. Leave for 3 minutes for the onions to steam.
Repeat the stirring cycle at 3 minute intervals 3 more times.
On the last stir check if the potatoes are cooked through, if they are not cooked through repeat the stirring cycles a few more times until cooked.
Once the potatoes are done, turn the heat off and stir through 2 tablespoons chopped fresh chives
Serve

Video

Keyword Bratkartoffeln, fried potatoes, German fried potatoes

FAQ

How do I prevent the potatoes from sticking to the pan?

To ensure the potatoes don’t stick, heat up the pan and oil adequately before adding the potatoes. Also, try not to overcrowd the pan to maintain proper heat.

What type of potatoes are best for Bratkartoffeln?

Waxy potatoes like Yukon Gold, red potatoes, or fingerlings are ideal as they hold their shape well and fry up with a satisfying crisp on the outside and creamy texture inside.

What type of fat is best for frying Bratkartoffeln?

A combination of butter and oil, or rendered bacon fat, imparts rich flavour and promotes crispiness.

What should I serve with this Bratkartoffeln Recipe German fried potatoes

Bratkartoffeln pairs wonderfully with schnitzel, sausages, or a fried egg. A fresh side salad or tangy sauerkraut complements the flavours perfectly, or try the Chefs currywurst recipe