📝 About This Recipe
Bratkartoffeln are a cornerstone of German comfort food, traditionally served in rustic Wirtshäuser from Bavaria to Hamburg. These golden, crispy potato slices are elevated by the smoky depth of speck (bacon) and the sweetness of caramelized onions, creating a symphony of textures. When made correctly, they are tender on the inside with a satisfying crunch on the outside, making them the perfect hearty side or a standalone rustic meal.
🥗 Ingredients
The Potatoes
- 2 lbs Waxy Potatoes (such as Yukon Gold or Charlotte) (boiled in skins the day before if possible)
- 2 quarts Water (for boiling)
- 1 tablespoon Sea Salt (for the boiling water)
Frying Base
- 4-5 ounces Smoked Bacon (Speck) (diced into small cubes)
- 3 tablespoons Clarified Butter (Butterschmalz) (essential for high-heat frying and flavor)
- 1 tablespoon Neutral Vegetable Oil (to prevent butter from burning)
- 1 large Yellow Onion (finely diced)
Seasoning and Garnish
- 1/2 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 teaspoon Caraway Seeds (optional, for authentic Bavarian flavor)
- 1/2 teaspoon Dried Marjoram (traditional German herb)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Chives (minced)
👨🍳 Instructions
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1
Place the unpeeled potatoes in a large pot and cover with cold water and sea salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until just 'al dente'—they should be firm enough to slice without falling apart.
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2
Drain the potatoes and let them steam dry. For the best results, let them cool completely, or even better, refrigerate them overnight. This firms up the starch for maximum crispiness.
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3
Peel the cooled potatoes using a small paring knife and slice them into uniform rounds about 1/4 inch (5-6mm) thick.
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4
In a large, heavy-bottomed skillet (cast iron is highly recommended), add the diced bacon over medium heat. Render the fat until the bacon is crispy and golden.
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5
Use a slotted spoon to remove the crispy bacon bits from the pan and set them aside on a paper towel, leaving the rendered fat in the skillet.
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6
Increase the heat to medium-high. Add the clarified butter and vegetable oil to the bacon fat. Once the fat is shimmering and hot, add the potato slices in a single layer.
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7
Do not stir the potatoes immediately! Let them fry undisturbed for 4-5 minutes until the bottom layer is deeply golden and crusty.
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8
Carefully flip the potato slices using a wide spatula. Work in batches if your pan is not large enough; overcrowding will cause the potatoes to steam rather than fry.
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9
Once the potatoes are mostly browned, add the diced onions to the pan. Tucking them into the gaps between potatoes allows them to soften and caramelize without burning.
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10
Continue frying for another 5-7 minutes, tossing gently every few minutes, until the onions are translucent and the potatoes are crispy on all sides.
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11
Return the cooked bacon to the pan. Sprinkle with salt, black pepper, caraway seeds, and dried marjoram. Toss once more to distribute the spices.
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12
Remove from heat and immediately garnish with fresh parsley and chives. Serve piping hot directly from the skillet for the most authentic experience.
💡 Chef's Tips
Always use waxy potatoes; starchy potatoes like Russets will crumble and turn into a mash in the pan. The 'Golden Rule' is to use potatoes boiled the day before, as the starch retrogrades and allows for a much crispier exterior. Clarified butter (Butterschmalz) is superior to regular butter because it has a higher smoke point and provides a rich, nutty flavor that oil lacks. Resist the urge to flip constantly; the potatoes need sustained contact with the hot metal to develop a proper crust. If the pan looks dry, don't hesitate to add another teaspoon of clarified butter—potatoes are thirsty and need fat to crisp up.
🍽️ Serving Suggestions
Serve as a classic 'Bauernfrühstück' (Farmer's Breakfast) topped with two sunny-side-up fried eggs. Pair with a crisp German Pilsner or a dry Riesling to cut through the richness of the bacon and butter. Excellent as a side dish for Weiner Schnitzel or Sauerbraten with a side of cold cucumber salad (Gurkensalat). Serve alongside a dollop of Quark or sour cream mixed with fresh herbs for a cooling contrast. Accompany with traditional German mustard and a few spicy pickled gherkins (Gewürzgurken).