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German Pan Fried Potatoes (Bratkartoffeln)

German Pan Fried Potatoes, or Bratkartoffeln, is an easy, quick and tasty side dish for your favorite German meals. These perfect Bratkartoffeln are made with bacon and onions. So much flavor, so good!

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I used to joke that Germany was my second home country. Before I moved to the States, I went to college in Germany and spent 5 years there. (The majority of my adulthood at that point.) Right after I graduated high school I was accepted to a German college and moved there when I was 19. It was an exciting time for me, to wake up in a country where people speak a different language, to meet new friends on campus, to find a new job and to get to travel to other places and countries close by.

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One of my most memorable meals I had in Germany is “Bratkartoffeln und Schnitzel” (German pan fried potatoes and Schnitzel). Bratkartoffeln are a very traditional German side dish and you will probably find them on the menu in every German restaurant.

I have made this meal several times at home and my husband always asks me to make it again and again. That’s what he requested for his birthday last Saturday.

There are two main tricks to making great German fried potatoes. Start them in a single layer in the skillet with plenty of fat and cook them slowly on medium to medium-high heat (about 20-30 minutes). Don’t overcrowd the pan/skillet with too many potatoes. Cook them in batches if necessary.

This recipe Bratkartoffeln recipe goes great with Schnitzel.

How To Make German Pan Fried Potatoes (Bratkartoffeln)

What you need:

5 cups potatoes, peeled and chopped

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1 large onion, finely chopped

6 pieces bacon

2 Tbsp olive oil

salt and pepper to taste

paprika, to taste

Preparation

Peel and chop potatoes. After I peel them, I prefer to place the potatoes in a bowl with cold water to prevent browning. While chopping potatoes, place them back in the bowl with water.

Cook 6 pieces of bacon in a skillet over medium-high heat. Move the bacon to a plate and reserve the bacon fat.

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Add chopped onion to bacon fat in the skillet and saute until onion is translucent. Using slotted spoon move cooked onion to the plate with the bacon.

Before placing the chopped potatoes in the pan with bacon fat, pat dry them with a paper towel. You don’t want any water to get in contact with hot oil because it will create a lot of splatter and may burn you.

Season potatoes with salt, pepper and paprika and cover pan with a lid. Cook on medium heat for about 25 minutes until potatoes are tender, flipping them halfway through.

Repeat with remaining potatoes and each time add 1 Tbsp of olive oil or fat of your choice if needed.

Place the pan fried potatoes in a dish and stir in the caramelized onions and chopped bacon. Adjust seasoning if necessary and serve the German fried potatoes warm.

The caramelized onions and cooked bacon add such a nice savory flavor to these potatoes. Just look at these crispy golden brown potatoes. Deliciousness squared.