Bratkartoffeln
Bratkartoffeln, simply "fried potatoes," grew out of frugal necessity rather than a single regional kitchen: once the potato became a German staple in the eighteenth century, frying yesterday's leftover boiled potatoes in fat was an obvious way to use them up without waste, and the practice spread across the country as an everyday habit rather than a formal recipe. The dish is judged on texture more than seasoning: potatoes that are boiled and cooled first hold together and brown properly, while freshly boiled ones turn mushy in the pan, which is why cooks across Germany insist on using the previous day's potatoes. Bacon and onion fried alongside are the most common addition, though regional versions swap in lard, caraway, or marjoram, and the finished dish appears on tables from a simple weekday supper with a fried egg to a hearty accompaniment for Bratwurst or pan-fried fish.
Best with cooked, cooled potatoes
Boiled potatoes made the day before and cooled hold their shape and turn golden instead of mushy when fried.
Crisped in butter or lard
Sliced rounds are fried in batches so each piece touches the hot pan directly and browns rather than steams.
Bacon and onion for depth
Diced bacon rendered first, then onions and potatoes finished together in the fat, is the everyday version found on German tables.
The go-to German comfort side
Paired with a fried egg, Bratwurst, or fish, Bratkartoffeln is one of the most common dishes in home kitchens nationwide.
Ingredients 4 servings
- 800g potatoes, boiled the day before and cooled
- 100g bacon, diced
- 2 tbsp butter or lard
- 1 large onion, sliced
- 2 cloves garlic, minced (optional)
- Salt
- Black pepper
- Fresh parsley, chopped
- A pinch of caraway seeds (optional)
How to make it
- 1Peel the cooled, cooked potatoes and slice them into rounds about half a centimeter thick.
- 2Render the diced bacon in a wide pan over medium heat until it turns crisp and releases its fat.
- 3Lift the bacon out and set it aside, leaving the fat in the pan.
- 4Add the butter to the pan, then lay the potato slices in a single layer and let them fry undisturbed for a few minutes until golden underneath.
- 5Turn the slices carefully, add the sliced onion and garlic, and continue frying until the potatoes are crisp on both sides.
- 6Season with salt, pepper, and a pinch of caraway seeds if using, tossing gently so the slices don't break apart.
- 7Stir the bacon back in, sprinkle with fresh parsley, and serve the Bratkartoffeln hot, straight from the pan.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
