Christmas Bratkartoffeln
The Nigella-inspired festive Bratkartoffeln
We’re back with the 12 Days of Christmas Potatoes, and this time we’re stopping the potato sleigh in Germany for this festive take on the classic dish, Bratkartoffeln. And it’s a beauty! Soft fried potato…crisped bacon lardons…sweet chestnuts…scrap the mince pies, Santa is getting served this on Christmas eve. Rudolph too, if he’s over the carrots.
What actually is Brafkartoffeln?
So this potato dish is basically the German version of fries. I can tell you’re already invested. You’ve typically got thinly sliced potato cooked in oil or fat, alongside bacon and onion. Some like to throw in additional flavours like rosemary, garlic and a maybe even a little spice. It’s a beautifully simple yet delicious dish and makes a great alternative to roast potatoes on your Sunday dinner.
What makes it festive?
Now to give this dish a Christmassy twist, I kept in the classic bacon and onions but added in soft, sweet chestnuts, honey, mustard and sage. I mean any dish takes like December when you throw some sage in! You could also switch out the honey mustard for cranberry and a splash of gravy, or go crazy and throw in some bits of broken up stuffing to make it a full on meal.
How does Nigella Lawson come into it?
I was introduced to this dish when the queen herself, Nigella Lawson, told me to make Bratkartoffeln as part of my A-Z of Potatoes series. So obviously, I ran to the supermarket and did as my icon told me to. Ever since, I’ve been a fan, and Germany is next on my travel hit list. It’s such a simple yet warming dish, that I honestly can’t understand how I didn’t come across it sooner. Hence the need to visit Germany to see what else I’ve potentially been missing. Please let me know if the comments below of any carb based dishes I should try out.
Christmas Bratkartoffeln
By Poppy Cooks
https://www.poppycooks.com/recipes/christmas-bratkartoffeln/
Ingredients
- 6 large red skin potatoes, peeled
- 200g bacon lardons
- 50g butter, diced
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- Large handful chestnuts, chopped
- 2 tbsp runny honey
- 1 heaped tsp wholegrain mustard
- 1 tsp Dijon mustard
- 6 sage leaves, chopped
- Salt, pepper and olive oil
Metric
Imperial
Instructions
- Place the potatoes into a large pot of cold water. Season heavily with salt and bring to a boil, then cook for 20-25 minutes or until soft all the way through. Drain the potatoes through a colander and place back over the hot pan and cover with a clean tea towel. Leave to steam dry for 10 minutes.
- While the potatoes are drying, heat a large frying pan over a high heat and tip in the bacon. Fry for 4-5 minutes until golden brown and crispy, then remove from the pan but leave as much fat as you can behind. Slice the potatoes into 1cm thick slices.
- In the now empty bacon pan, chuck in the butter and get it hot and foamy. Fry off the potatoes in batches until golden brown on both sides. Add all of the potatoes into the pan and add in the diced onions. Cook for 4-5 minutes until softened, then add in the garlic and continue to cook for a few more minutes.
- Mix together the mustards and honey with a big pinch of salt and drizzle it into the pan. Toss the potatoes well to coat and add the bacon back into the pan with the chopped sage. Heat through for another 2-3 minutes before serving.