Potatoes are so versatile: boil them, fry them, mash them, grate them. You name the process, they have gone through it. One of my favourite things to do with potatoes is to make Bratkartoffeln and this German potato dish is just another way of doing great things with potatoes. Bratkartoffeln translates loosely to: Brat(en) - to fry, Kartoffeln - Potatoes, so fried potatoes. Depending on the context, braten can also mean to roast, grill, or bake. For Bratkartoffeln, the potatoes are (usually) cut into slices and fried until browned and crispy. It can be made in two ways: You can either use raw, sliced potatoes or cooked sliced potatoes.
In this recipe, I use cooked potatoes but I have also made it several times with raw potatoes. Whenever I do use raw potatoes, I cut the slices a bit thinner than when I use cooked potatoes, so that they cook quicker. This recipe is also a great way to use leftover potatoes just like in these smashed potatoes. These Bratkartoffeln are a great side to these pork chops and this creamy mustard sauce.
Ingredients
The most important ingredient for this dish is the potatoes.
Instructions
The main process for Bratkartoffeln involves slicing the potatoes. If you are using freshly cooked potatoes then you need to let them cool before slicing them. Once they have been sliced they are then fried in a pan with some lard until they're brown.
Substitutions
- Vegetable Oil - in the absence of lard you can use any vegetable oil that has a high smoke point like sunflower oil.
- Raw Potatoes - you can easily substitute cooked potatoes with raw potatoes. The only thnig to watch out for is the cooking times.
Variations
There are a few ways you can make Bratkartoffeln better.
- Bacon - very often, bacon is also added to Bratkartoffel and this greatly enhances the flavour. The bacon is fried separately and then mixed with the potatoes and onions (see below)
- Onions - just like bacon, onions make these potatoes taste so much better. Fry the onions separately, and mix with the potatoes once they are done. You can also add the onions just a few minutes before the potatoes are done but you may not get that crispy result as the onions will release some moisture.
Tips
To get a proper crisp on your potatoes layer them in the pan (ideally a cast iron skillet) so that each slice is touching the bottom. If you have a small frying pan this means you will have to make them in batches. Also, if you are using cooked potatoes, make sure that they are not hot when you slice them.
Bratkartoffeln Recipe
Ingredients
- 1 kilogram potatoes
- lard
- salt
- white pepper powder
- garlic powder
- black pepper
- parsley chopped
- garlic chives or chives chopped
Instructions
- Cook potatoes in a large pot and add black pepper, garlic powder, salt, and white pepper to the water. Leave to cool.
- Slice the the potatoes into about 7mm thick slices.
- Heat enough lard to cover the bottom of a frying pan over high heat and. Layer the potatoes in the pan making sure that each slice touches the bottom of the pan.
- Flip slices once they are turning brown making sure to watch out for slices that may be a bit thinner, as they will cook faster.
- Fry potatoes in batches so that all potatoes get a nice colour on them. Add chopped herbs and serve warm.
Video
Notes
- If you have leftover potatoes your total time will reduce significantly. Similarly, if you have a large pan you will make fewer batches and thereby also reduce the total time.
- Because sliced cooked potatoes can have the tendency to fall apart when sliced too thinly, generally if cooked potatoes are used I will slice them thicker (about 7 millimeters/0.3 inches) than when I am using raw potatoes.
- If there are any bits of potatoes that break apart while slicing, save them for a potato salad or for these smashed potatoes.
- You can also parboil the potatoes and this recipe will still work well.
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