FYI, bratkartoffeln is a comforting German side dish of pan-fried potatoes, bacon, onions, and fresh herbs. For tender, golden-brown potatoes with slightly crisp edges, infuse them with smoky flavor from the bacon and slight oniony sweetness.
While the dish is typically made with leftover boiled potatoes, this recipe starts with raw, so the potatoes are cooked in a covered skillet, allowing them to steam and absorb flavor. When the lid is removed, the potatoes are allowed to brown and crisp around the edges.
Due to the fact that the potato slices did not fit in one layer in the skillet, they had to be jockeyed around several times (instead of just twice) while covered. And again with the lid off.
We left the potato skins on, even though the recipe instructs to peel them. The skins have additional nutritional value, plus it adds some texture to the dish. To peel, or not to peel, that is the question. That decision is up to you. Ours were served as a side dish, along with glazed carrots, for a sliced steak entrée.
Note from America’s Test Kitchen: For the most traditional flavor use a hickory-smoked bacon. If the bacon is difficult to chop, place it in the freezer for 10 to 15 minutes to firm it up. These rich, hearty potatoes pair nicely with bratwurst, schnitzel, or scrambled eggs.
Smoky, Savory German Fried Potatoes
Ingredients
- 3 slices bacon, chopped fine
- ½ cup finely chopped onion
- 2 Tbsp. unsalted butter
- 2 lbs. Yukon gold potatoes, peeled and sliced crosswise ½ inch thick
- ½ tsp. table salt
- 1 Tbsp. chopped fresh parsley
Directions
- Cook bacon in 12-inch nonstick or carbon-steel skillet over medium-high heat until golden brown at edges and just starting to render, 3 to 5 minutes. Add onion and continue to cook until onion is soft and golden brown, 3 to 5 minutes. Using slotted spoon, transfer bacon and onion to bowl, leaving fat in skillet (you should have about 1 teaspoon).
- Add butter to bacon fat and melt over medium heat. Add potatoes and salt and stir to coat potatoes evenly with fat. Cover and cook, shaking pan occasionally, for 9 minutes. After 9 minutes, potatoes should be bubbling at edges; if there is no moisture around potatoes, lower heat slightly; if there is no or little sizzling around potatoes, increase heat slightly. Cover and continue to cook until potatoes can be easily pierced with tip of paring knife, 6 to 9 minutes.
- Remove lid and gently stir potatoes (it is OK if some potatoes break). Continue to cook, uncovered, gently stirring every 2 to 3 minutes until potatoes are golden brown (not all surfaces will be brown), about 10 minutes.
- Gently stir in bacon, onion, and parsley. Season to taste with salt and pepper, transfer to platter, and serve.
Recipe by Erica Turner for Cook’s Illustrated
Accounting for Taste 