Bratkartoffeln Potatoes
Bratkartoffeln – crispy German fried potatoes with bacon and onion
Next up in my A–Z Potato Series, we’re stopping off in Germany to make the ultimate crispy fried potatoes – Bratkartoffeln. Now, I may be pretty decent at cooking spuds, but pronouncing German words? That’s another story entirely. So, to all my German readers – please go easy on me! I gave it my best shot in the recipe video and I even tried to practise beforehand. Danke!
Fun fact
Here’s a fun fact to impress your dinner guests: Germany has one of the highest potato consumption rates in the world, even topping the USA and Ireland. Mind = blown. Honestly, that alone makes me want to pack my bags, hop on a plane, and sample every style of German potato possible. If you’ve been, send me your foodie travel tips – I’ll happily create a whole German potato tour. Actually, I feel a European tour is in order but France has some absolute corkers too…aligot, dauphinoise, boulangere potatoes, the list just goes on and go.
Recommended by the iconic NIGELLA LAWSON
Let me say that again – this recipe actually came recommended by none other than Nigella Lawson herself when I asked for a potato dish for the letter “B” in my A–Z challenge. If they’re good enough for Nigella, then there was absolutely no way I wasn’t going to make them. She even once called me the High Priestess of Potatoes – and yes, that’s 100% going on my gravestone and my published in my book, The Potato Book.
The side dish of your dreams
Bratkartoffeln are everything you could want in a potato side dish: golden, crispy edges with soft, fluffy centres, sautéed with onions, smoky bacon, and a hint of garlic butter. They’re hearty, satisfying, and packed with flavour – the kind of dish that works just as well on a casual weeknight as it does at a fancy dinner.
Serving ideas:
Pair with pan-roasted chicken and a creamy, herby pan sauce made from the chicken juices, white wine, and cream.
Serve alongside a juicy steak for a classic date-night dinner.
Try with pork chops and a side of braised cabbage for a full German-inspired meal. Beer is also required.
One bite and you’ll understand why this dish is a favourite across Germany – and why it might just be your new go-to potato recipe.
FAQ – Bratkartoffeln
What does “Bratkartoffeln” mean?
It translates literally to “fried potatoes” in German.
Do I need to boil the spuds first?
Yes, parboiling helps achieve that perfect fluffy inside with a crispy outside. I personally wouldn’t skip this step.
Can I make Bratkartoffeln vegetarian?
Absolutely – just skip the bacon and add extra onions or mushrooms for flavour. I like the saltiness of the bacon so you may need a little extra salt!
What type of potato works best?
Waxy potatoes or red skin potatoes hold their shape best while frying.
Can I reheat Bratkartoffeln?
Yes – reheat in a frying pan over medium heat to keep them crispy.
Bratkartoffeln Potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/bratkatoffeln-potatoes/
Ingredients
- 4 red skin potatoes
- 200g bacon lardons
- 1 white onion, finely chopped
- 2 cloves of garlic
- Drizzle of neutral oil (like sunflower)
- Approx 20g butter
- Salt and pepper to season
Metric
Imperial
Instructions
- Peel your potatoes and place them whole into a saucepan and cover with cold water, season heavily with table salt and place on a high heat until boiling and then boil for 10 minutes.
- In a large, cold frying pan add the bacon lardons and bring the temperature up to high. This will allow the fat from the bacon to cook and get golden and delicious. Keep an eye on it and stir occasionally. Once it’s golden remove it from the pan and save for later.
- In the same pan turn the temperature down and add the chopped onions, drizzle with oil, season and fry until golden and tender. This should only take a few minutes, then remove from the pan and save for later.
- When the potatoes are knife tender drain them on and allow to cool just enough that you can handle them or put on some gloves and get to work. We are going to slice the spuds into even rounds, about 1cm thick.
- Get the frying pan back onto a medium heat add in the butter and another drizzle of oil and once the butter is bubbly add the potato rounds. Depending on the size of your pan you may have to cook the spuds in batches. You want each slice of potato to the flat and not on top of each other.
- Once brown on one side flip them over and do the same to the other side. Season at this time with salt and pepper and add the garlic, finely grated or crushed.
- Once golden on both sides add the bacon and onions to the pan and mix well. Then serve with some sexy garlic Mayo and some big juicy sausage.