Quintessential German: Bratkartoffeln are easy to make (with a simple recipe)
Traditional German foods explained
First described in a cookbook around 1645, Bratkartoffeln are one of the most essential German side dishes. They go great with steak, or as a part of a traditional Bauernfrühstück. That is a Farmer's Breakfast, and I have not had one in a long time.
And they are actually relatively easy to make. Potatoes are the main ingredient. You actually do not need much more than that. Except for some cooking fat and maybe an onion.
Bratkartoffeln are also very delicious all by themselves though. They are nice and crispy, and potatoes are always great.
To add some Flavour, I like to eat my Bratkartoffeln with Remoulade when they are a standalone Dish. That is Mayo with Herbs and finely sliced Pickles mixed into it.
How to make Bratkartoffeln
To make Bratkartoffeln, all you need are Potatoes and Fat. Usually, we Germans do add some Onion and also some Bacon Bits to spice up the Dish though.
I really love the simplicity of Bratkartoffeln, or German Fries as they are known Internationally.
To go Vegetarian, or even Vegan, you just need to leave out the Bacon. So that is also easy.
- 600 grams of Potatoes, waxy
- 150 grams of Bacon Bits
- 1 medium or large Onion
- Butter or other Cooking Fat
Part 1 (Preparation)
- Make Pellkartoffeln (Jacketed Potatoes).
- Peel them.
- Cut your Potatoes into thin Slices, but also not too thin.
- Dice your Onion.
Part 2 (Making Bratkartoffeln)
- Heat up your Pan and add the Fat.
- Start to sauté your Onion.
- Add the Bacon Bits and your Potato Slices.
- Ctook until golden Brown.
Don't cook too many Potatoes at once, depending on the Size of your Pan. Pay close Attention to your Cooking, as Bratkartoffeln burn easily.