Bratkartoffeln (German Fried Potatoes With Bacon And Onions) Recipe

I just made German Fried Potatoes with crispy bacon and onions and they disappeared from my plate so fast I had to hide the leftovers.

I am obsessed with Bratkartoffeln because they hit a guilty-pleasure nerve I didn’t know I had. Crispy golden edges, soft inside, bits of smoked bacon that crackle and a large yellow onion caramelized just enough to be sweet but still punchy.

It’s the kind of German Fried Potatoes that ruins other sides for me. Simple, loud, messy.

And addicting. I love that it’s an honest dish from real food, down-to-earth, not trying to be fancy.

For lazy nights I lean on it like Easy German Recipes that actually make sense and make you want more. No regrets, ever.

Worth every bite.

Ingredients

• Waxy potatoes: hearty, creamy inside with crisp edges when fried, feels like real comfort food.
• Smoked bacon: salty, fatty crunch, gives protein and that classic meaty bite you’ll crave.
• Yellow onion: sweet and soft when caramelized, loosens up the whole dish, adds warmth.
• Vegetable oil: neutral frying buddy that helps get those golden crispy bits without fuss.
• Butter: adds a rich, slightly nutty finish, basically makes everything taste more homey.
• Fine salt: pulls out the potato’s natural taste, don’t overdo it but use it.
• Black pepper: little kick and aroma, wakes up the potatoes without stealing the show.
• Chives or parsley: fresh green pop, brightens each bite and makes it look cared for.
• Apple cider vinegar: bright tang that cuts the fat, plus it’s unexpectedly refreshing.
• Basically, this combo: familiar, unfussy, perfect for sharing with friends or family.

Ingredient Quantities

• 800 g waxy potatoes (e.g. Yukon Gold or Charlotte), unpeeled
• 150 g smoked bacon or streaky bacon, cut into small pieces
• 1 large yellow onion (about 150 g), thinly sliced
• 2 tbsp vegetable oil (or neutral frying oil)
• 1 tbsp butter (optional but nice for flavor)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh chives, finely chopped (or parsley if you prefer)
• 1 tbsp apple cider vinegar or a squeeze of lemon (optional, helps brightness)

How to Make this

1. Put the whole unpeeled potatoes in a pot, cover with cold salted water and bring to a gentle boil; cook until just tender when pierced with a fork, about 15 to 20 minutes depending on size. Don´t overcook em, they should hold shape.

2. Drain and let the potatoes cool enough to handle, then slice into 5 to 7 mm thick rounds. If they´re still steaming, pat them dry with a towel so they fry better.

3. Heat a large heavy frying pan over medium heat and add the bacon pieces. Fry until most of the fat is rendered and the bacon is crispy, about 6 to 8 minutes. Scoop out the crisp bits with a slotted spoon and set aside, leaving the fat in the pan.

4. If you don´t have enough bacon fat, add the 2 tbsp vegetable oil to the pan. Add 1 tbsp butter now if you want that rich flavor, let it melt but don´t burn it.

5. Add the potato slices in a single layer, working in batches if necessary so they aren´t overcrowded. Season with 1 tsp fine salt and 1/2 tsp black pepper. Press down gently with a spatula so more surface touches the pan.

6. Fry the potatoes over medium to medium high heat undisturbed for 4 to 6 minutes until golden and crisp underneath, then flip slices and crisp the other side. Don´t stir constantly; those browned edges are everything.

7. When most potato slices are golden, push them to the side and add the thinly sliced onion to the pan; cook until soft and caramelized, mixing with the potatoes after the onions have started to brown, about 5 minutes more.

8. Return the crispy bacon to the pan, toss everything together gently so potatoes stay somewhat intact. Taste and adjust salt and pepper.

9. Finish with 2 tbsp chopped fresh chives (or parsley if you prefer) and a light splash of 1 tbsp apple cider vinegar or a squeeze of lemon to brighten the dish. Mix once and turn off the heat.

10. Serve hot as a side, but plan on fighting over the last bites. Tip: don´t try to flip every slice at once, and dry potatoes = better crust.

Equipment Needed

1. Large pot for boiling the whole potatoes
2. Colander for draining and cooling them
3. Cutting board for slicing potatoes and onion
4. Sharp chef´s knife for slicing and chopping
5. Heavy frying pan or cast iron skillet for frying
6. Slotted spoon to scoop out crispy bacon bits
7. Sturdy spatula for pressing and flipping slices
8. Tongs for gently tossing potatoes and bacon
9. Measuring spoons for oil, salt and pepper
10. Kitchen towel or paper towels to pat potatoes dry

FAQ

Bratkartoffeln (German Fried Potatoes With Bacon And Onions) Recipe Substitutions and Variations

• Potatoes: if you dont have Yukon Golds use red potatoes for similar waxy texture or russets for a fluffier interior and crispier edges.
• Bacon: swap for pancetta, smoked ham or streaky prosciutto for a similar salty, smoky hit; for vegetarian option try smoked tempeh or store-bought plant-based bacon.
• Onion: use shallots for a milder sweeter flavor, or a red onion if you want a bit more bite; scallions (green onions) work well tossed in at the end.
• Chives / vinegar: parsley or dill can replace chives, and if you dont have apple cider vinegar use a squeeze of lemon juice or a splash of white wine vinegar for brightness.

Pro Tips

1) Dry those potato slices well before they hit the pan. Any steam means soggy edges, so blot with paper towels or a clean tea towel and let them sit a minute so the surface forms a thin skin.

2) Use the bacon fat. Start frying in rendered bacon fat and only add neutral oil if you need more. Bacon fat equals flavor and helps the potatoes crisp without burning at medium heat.

3) Don´t overcrowd the pan. Work in batches so each slice has room. Press gently with a spatula when you first add them to get more surface contact, then leave them alone long enough to form a golden crust before flipping.

4) Brighten at the end. A splash of vinegar or lemon and fresh chives added off the heat lifts the whole dish, cutting through the richness and keeping it tasting fresh.