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Bratkartoffeln

A healthy version of traditional German pan-fried potatoes, perfect as a side dish or meal prep option.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: German
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium waxy potatoes (e.g., Yukon Gold or Linda) Parboil before frying.
  • 4 slices bacon, diced Can substitute with turkey bacon or plant-based alternatives.
  • 1 large onion, diced Add to the bacon fat for flavor.
  • 1 tablespoon butter For flavor while frying.
  • 3 tablespoons vegetable oil, divided Use for frying the potatoes.
  • to taste Salt and pepper For seasoning.
  • to taste Fresh chives, for garnish Adds freshness and color.

Method
 

Preparation
  1. Parboil the potatoes in salted water for 10 to 15 minutes until just tender. Cool for 1 hour, then slice into 1/4 inch rounds.
  2. In a pan, cook the bacon until crispy. Remove the bacon, leaving the fat in the pan.
  3. Add the diced onion to the bacon fat in the pan and cook until translucent. Set aside with the crispy bacon.
Cooking
  1. Add butter and 2 tablespoons of oil to the pan, then fry the potato slices in a single layer until golden brown, about 3 to 5 minutes per side.
  2. Return the bacon and onions to the pan with the potatoes. Toss gently, season with salt and pepper, and garnish with fresh chives.

Notes

For storage, keep in an airtight container in the refrigerator for up to four days. For longer storage, freeze before frying.