PAN-FRIED POTATOES (BRATKARTOFFELN)

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Pan-Fried Potatoes (Bratkartoffeln) image

A quick German favorite from leftover potatoes. The tricks to sucess are cold potatoes, a good non-stick pan and PATIENCE. - Make it a main dish by using onion and bacon or a side with potatoes only. Good with fried meat. Best use firm potatoes, others might cook to mush.

Provided by Inge 1505

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and cooked
3 tablespoons oil
1/4 teaspoon salt
1 pinch black pepper
3 ounces bacon, diced (optional)
1 medium onion, diced (optional)
1 tablespoon parsley, chopped

Steps:

  • Cut potatoes into evenly thick slices (about 3/16 in ).
  • Use a large pan that will hold potatoes in a single layer or use two pans.
  • Heat oil over medium high heat.
  • If using bacon and onion fry together until onion is translucent.
  • Add potatoes, stir once to mix and then be patient!
  • DON'T stir until potatoes are nicely golden brown on the bottom, 3-5 minutes, only check for color occasionally.
  • Sprinkle with half the salt. Use less salt when using bacon.
  • Turn and fry the same way on the other side until nicely gold-brown.
  • You might need to add a little more oil to the pan if all the oil is soaked up by the potatoes.
  • Taste with salt and pepper.
  • Serve sprinkled with parsley.

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