I absolutely love this recipe because it brings together the comfort of crispy, golden potatoes with the irresistible smokiness of bacon, making every bite a savory delight. Plus, it’s so simple yet satisfying, transforming just a few humble ingredients into a dish that feels like a cozy hug on a plate!
In my kitchen, preparing Bratkartoffeln is always a pleasure. This German classic, with its 500g of waxy potatoes fried to perfection with 100g of diced bacon, delivers a satisfying balance of flavors.
I love adding finely chopped onion for sweetness; a touch of salt and freshly ground black pepper makes its rich taste pop. The only other addition is a sprinkle of fresh parsley, which makes it an almost-too-gorgeous-to-eat dish that is simultaneously comforting and packed with essential nutrients: vitamins, fiber, and, I’m convinced, a healthy dose of bacon.
Ingredients
Potatoes:
An excellent source of carbohydrates, giving energy and dietary fiber.
Onion:
Imparts a delightful depth and sweetness, abundant in antioxidants and vitamins.
Bacon:
Provides a flavor that is so rich and smoky, and gives a punch in terms of protein and fats.
Vegetable oil or clarified butter:
An essential ingredient for frying, it adds richness and moisture.
Salt and Pepper:
Vital seasonings amplifying inherent flavors.
They are straightforward but flexible.
Parsley:
Revitalizes a vitamin-packed meal and serves as a natural diuretic.
Ingredient Quantities
- 500g potatoes (waxy variety preferred)
- 1 medium onion, finely chopped
- 100g bacon, diced
- 3 tablespoons vegetable oil or clarified butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
1. Start with the spuds. Peel them, then cut into chunks and place into a pot of cold water (to which you’ve added salt) over high heat. Bring to a boil, then reduce the heat to medium and cover, partially, with a lid. Cook for 15 minutes and check for doneness. You want them undercooked so they hold their shape in the final dish. Drain and let cool.
2. After the cooling process, cut the potatoes into thin, even slices.
3. In a large frying pan, over medium heat, heat 1 tablespoon of vegetable oil or clarified butter.
4. Add the diced bacon to the pan and cook until it is crisp and golden. Remove the bacon from the pan and set aside, leaving the fat rendered from the bacon in the pan.
5. Pour in the rest of the oil or softened butter. Turn the heat to medium-high and add the sliced potatoes in a single layer. If you can manage it, work quickly and don’t stir. You want the slices to set and the undersides to get browned and crispy—about 5 minutes.
6. Turn the potatoes with care and keep cooking them, giving them the occasional stir, until they are brown and crispy all over and have a more or less even coloration, about 15 more minutes.
7. Finely chop the onion, add it to the frying pan, and cook for 5 minutes until it is soft and translucent.
8. Put the bacon back into the frying pan together with the potatoes and onions, and mix very gently.
9. Add salt and freshly ground black pepper to taste to the mixture.
10. Move the bratkartoffeln to a dish for serving and sprinkle freshly chopped parsley on top right before serving the dish hot.
Equipment Needed
1. Potato peeler
2. Chef’s knife
3. Cutting board
4. Large pot
5. Measuring spoons
6. Large frying pan
7. Slotted spoon or spatula
8. Mixing spoon
9. Colander
10. Serving dish
FAQ
- Can I use a different type of potato?Any potato can be used, but a waxy variety will hold its shape best while frying.
- Is it necessary to peel the potatoes?Peeling is not necessary. Skin can provide texture and color.
- What’s the best way to cook the potatoes?First, partially cook them until barely tender, then allow them to cool. After that, slice and fry them for the best texture.
- Can I substitute the bacon with something else?Certainly! You can use pancetta or skip the bacon for a vegetarian version. Just make sure to add smoked paprika to get the smoky flavor.
- How do I prevent the potatoes from sticking to the pan?Do not overcrowd the pan, and ensure the oil is heated sufficiently before adding the potatoes.
- How can I make the dish healthier?Use a smaller quantity of oil or choose a more heart-healthy oil such as olive oil, and think about using turkey bacon instead of pork bacon.
- Can I prepare Bratkartoffeln in advance?Indeed, you can parboil and slice the potatoes beforehand, then keep them in the refrigerator until it’s time to fry.
Substitutions and Variations
Sweet potatoes can be used in place of ordinary waxy potatoes for a different taste.
Onion: For a milder taste, substitute shallots or leeks.
Bacon: You can use pancetta or smoked tofu to achieve different textures and flavors that accommodate various dietary needs.
Oilalla o Oleo de Oliva O Ghee: El Olio o Ghee pueden ser usados para un perfil de sabor diferente.
Pro Tips
1. Parboil and Dry Thoroughly: After parboiling and draining the potatoes, ensure they are completely dry before frying. Excess moisture can prevent the potatoes from getting crispy, so allow them to cool completely and even pat them dry with a paper towel if necessary.
2. Choose the Right Pan: Use a large, heavy-bottomed frying pan or cast-iron skillet for even heat distribution and to achieve a perfect golden-brown crust on the potatoes.
3. Bacon Fat Utilization: After cooking the bacon, make sure to use the bacon fat for frying the potatoes. It adds a rich, smoky flavor that enhances the overall taste of the dish.
4. Spice It Up: Consider adding a pinch of smoked paprika or garlic powder along with the salt and pepper to bring extra depth and complexity to the flavor profile.
5. Gentle Mixing Technique: When combining the potatoes with the bacon and onions, gently fold the mixture rather than stirring vigorously. This helps maintain the integrity of the crispy potato slices and prevents them from breaking apart.
Bratkartoffeln Recipe
My favorite Bratkartoffeln Recipe
Equipment Needed:
1. Potato peeler
2. Chef’s knife
3. Cutting board
4. Large pot
5. Measuring spoons
6. Large frying pan
7. Slotted spoon or spatula
8. Mixing spoon
9. Colander
10. Serving dish
Ingredients:
- 500g potatoes (waxy variety preferred)
- 1 medium onion, finely chopped
- 100g bacon, diced
- 3 tablespoons vegetable oil or clarified butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions:
1. Start with the spuds. Peel them, then cut into chunks and place into a pot of cold water (to which you’ve added salt) over high heat. Bring to a boil, then reduce the heat to medium and cover, partially, with a lid. Cook for 15 minutes and check for doneness. You want them undercooked so they hold their shape in the final dish. Drain and let cool.
2. After the cooling process, cut the potatoes into thin, even slices.
3. In a large frying pan, over medium heat, heat 1 tablespoon of vegetable oil or clarified butter.
4. Add the diced bacon to the pan and cook until it is crisp and golden. Remove the bacon from the pan and set aside, leaving the fat rendered from the bacon in the pan.
5. Pour in the rest of the oil or softened butter. Turn the heat to medium-high and add the sliced potatoes in a single layer. If you can manage it, work quickly and don’t stir. You want the slices to set and the undersides to get browned and crispy—about 5 minutes.
6. Turn the potatoes with care and keep cooking them, giving them the occasional stir, until they are brown and crispy all over and have a more or less even coloration, about 15 more minutes.
7. Finely chop the onion, add it to the frying pan, and cook for 5 minutes until it is soft and translucent.
8. Put the bacon back into the frying pan together with the potatoes and onions, and mix very gently.
9. Add salt and freshly ground black pepper to taste to the mixture.
10. Move the bratkartoffeln to a dish for serving and sprinkle freshly chopped parsley on top right before serving the dish hot.
