Easy German Fried Potatoes | Bratkartoffeln

For the basic recipe, you only need 3 ingredients:

• Potatoes: The best potatoes are waxy potatoes such as Yukon gold potatoes or red potatoes since they will not fall apart quite as much as more starchy ones
• Fat: After lots of experimenting, I prefer beef tallow for its high smoking point
• Salt: a sprinkling of sea salt brings out all the best flavors of these Bratkartoffeln

Once you have mastered the basic recipe, you can use that to add to it or vary it. Here are some ideas:

• Onions: many Germans will fry sliced onions alongside the potatoes
• Bacon: you can fry bacon pieces in your skillet beforehand and then even use some of the bacon fat
• Fat: any heat-stable fat such as lard, ghee, avocado oil, or sunflower oil will work but I don’t recommend olive oil
• Cooked versus raw potatoes: I prefer using cooked potatoes but you can easily make this potato dish with raw potatoes
• Shape: you can make German fries but cutting the potatoes into sticks or cut them into cubes

You probably already have everything in your kitchen:

• Large pot: Any pot will do to cook the potatoes
• Cast iron skillet: While you can use any skillet, I highly recommend using cast iron. If you follow my simple cast iron care, you will have perfectly non-stick skillets.
• Spatula: A basic stainless steels spatula makes flipping the potato slices very easy

To bring out the best in fried potatoes, you can sprinkle them with some fresh herbs such as chives or chopped parsley, or some green onions. With a dollop of sour cream and a green salad, this can be a main course.

Eggs sunny-side up (or scrambled eggs) are a classic accompaniment for this German food.

However, most people serve Breatkartoffeln as a side dish for sausages, pork chops, steaks, schnitzels, and fried chicken. Even bold-flavored fish such as salmon goes well with fried potatoes.

You can save a lot of time by boiling the potatoes ahead of time and then just frying them right before serving.

I prefer eating them immediately but you can keep any leftover potatoes in an airtight container in the refrigerator for 2-3 days. All you need to do is crisp them up in a hot skillet for a few minutes.

1. Add the whole potatoes to a large pot, add enough cold water that they are barely covered, and bring them to a boil over medium heat. Cook until just done.
2. Drain the water and peel the potatoes as soon as you can comfortably touch them.
3. For best results, I recommend you let the potatoes cool down completely.
4. Cut the potatoes into even thin or thick slices, depending on your preference.
5. In a cast-iron skillet or large frying pan, heat the fat over medium-high heat until very hot.
6. Carefully add the potatoes to the skillet in a single layer (you might have to do this in batches) and fry them until golden brown and crisp.
7. Flip the potato slices and fry them on the other side.
8. Remove the fried potatoes with a slotted spoon or spatula. If you like you can place them on a paper towel to soak up any excess fat.
9. Continue with the remaining potato slices. You might have to add more fat as needed.
10. Season the potatoes with sea salt and plenty of black pepper.

Any more waxy potatoes such as Yukon gold, golden, or red potatoes. Starchy potatoes such as Russets tend to fall apart during the cooking process but also release more moisture making the fried potatoes less crispy.

In short, yes, you can. However, it takes a bit longer and you may have to adjust the heat setting on your stove to make sure they brown evenly.

While not strictly necessary, I recommend you let the potatoes cool down completely before slicing. They will hold their shape better during the frying and crisp up better.

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