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Bratkartoffeln German Fried Potatoes

Bratkartoffeln German fried potatoes are made with boiled, chilled Yukon Gold potatoes, then pan-fried in bacon fat and oil until browned and crisp. Bacon, softened onion, and fresh parsley round out this classic German side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling and chilling 2 hours 20 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes
  • 8 cups cold water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 6 oz bacon diced
  • 2 tbsp neutral oil divided
  • 1 yellow onion medium, thinly sliced
  • 0.25 tsp freshly ground black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 4-quart pot
  • 1 12-inch skillet

Method
 

  1. Put the potatoes in a 4-quart pot with the cold water and 1 tablespoon of the salt.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer for 15–25 minutes, until a knife pierces a potato easily but it still holds its shape.
  4. Drain the potatoes and spread them on a tray.
  5. Let the potatoes cool for 20 minutes, then refrigerate until completely cold, at least 2 hours.
  6. Peel the cold potatoes and cut them into 1/4-inch-thick slices.
  7. Cook the bacon in a 12-inch skillet over medium heat for 6–8 minutes, stirring occasionally, until browned and crisp.
  8. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the skillet.
  9. Raise the heat to medium-high and add 1 tablespoon of the oil and half the potatoes to the skillet.
  10. Fry for 5–7 minutes without moving them, then turn and cook for 4–5 minutes more, until browned and crisp.
  11. Transfer the potatoes to a plate.
  12. Repeat with the remaining oil and potatoes.
  13. Reduce the heat to medium, add the onion to the skillet, and cook for 4–6 minutes, stirring, until softened and lightly golden.
  14. Return the potatoes and bacon to the skillet, add the remaining 1/2 teaspoon salt and the pepper, and gently toss over medium heat for 1–2 minutes, until hot.
  15. Sprinkle with the parsley before serving.

Notes

For the crispiest potatoes, leave them undisturbed during the first side of frying and cook in batches. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes can become grainy. For a vegetarian variation, use a plant-based bacon alternative.