📝 About This Recipe
Röstkartoffeln are the heart and soul of German comfort food, a rustic masterpiece that transforms humble waxy potatoes into a symphony of crunch and flavor. This authentic version balances the smokiness of cured speck with the sweetness of caramelized onions and the herbal lift of fresh marjoram. Perfectly golden-brown and satisfyingly crisp, it is the quintessential side dish found in every cozy Gasthof from Munich to Berlin.
🥗 Ingredients
Main Ingredients
- 2 lbs Waxy Potatoes (such as Yukon Gold or Charlotte) (boiled in skins the day before, peeled)
- 4 oz German Speck or Thick-cut Bacon (diced into small cubes)
- 1 medium Yellow Onion (finely diced)
- 3-4 tablespoons Clarified Butter (Butterschmalz) (high smoke point for perfect browning)
Seasonings and Herbs
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/2 teaspoon Caraway Seeds (optional, for authentic Bavarian flavor)
- 1 teaspoon Dried Marjoram (rubbed between palms to release oils)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1/4 teaspoon Sweet Paprika (for a hint of color and warmth)
👨🍳 Instructions
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1
For the best results, use potatoes that were boiled whole in their skins the previous day. Peel the cold potatoes and slice them into uniform rounds about 1/4 inch (5mm) thick.
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2
Place a large, heavy-bottomed cast iron or carbon steel skillet over medium heat. Add the diced speck or bacon to the cold pan.
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3
Fry the speck slowly until the fat has rendered out and the bits are crispy and golden. Remove the crispy speck with a slotted spoon and set aside, leaving the fat in the pan.
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4
Add 2 tablespoons of clarified butter (Butterschmalz) to the rendered bacon fat. Increase the heat to medium-high until the fat is shimmering but not smoking.
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5
Carefully add the potato slices to the pan. Do not overcrowd; if your pan is small, work in two batches. The potatoes should form a single or slightly overlapping layer.
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6
Let the potatoes fry undisturbed for 5-7 minutes. This is crucial for developing a deep, golden-brown crust. Resist the urge to toss them too early!
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7
Once the bottom layer is crispy, use a wide spatula to carefully flip the potatoes. Add another tablespoon of clarified butter if the pan looks dry.
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8
Add the diced onions to the pan, tucking them into the gaps between the potatoes so they can soften and caramelize without burning.
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9
Continue frying for another 8-10 minutes, tossing occasionally but gently, until the potatoes are crispy on all sides and the onions are translucent and golden.
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10
Sprinkle the sea salt, black pepper, caraway seeds (if using), dried marjoram, and paprika over the potatoes. Toss gently to coat.
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11
Add the crispy speck back into the pan and toss for 1-2 minutes to reheat and distribute the flavors.
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12
Taste one potato slice—it should be crunchy on the outside and creamy on the inside. Adjust seasoning with more salt or pepper if necessary.
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13
Garnish generously with fresh chopped parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use waxy potatoes; starchy potatoes like Russets will fall apart and become mushy. Cooking the potatoes a day in advance allows the starch to retrograde, ensuring they hold their shape and get extra crispy. Clarified butter (Butterschmalz) is the secret to the authentic flavor and high-heat searing without burning. Avoid stirring too often; the 'crust' only forms when the potato has prolonged contact with the hot surface of the pan. If the onions start to brown too quickly, turn the heat down slightly to medium.
🍽️ Serving Suggestions
Serve alongside a classic Wiener Schnitzel with a wedge of lemon. Pair with two sunny-side-up fried eggs for a traditional German 'Bauernfrühstück' (Farmer's Breakfast). Excellent as a side to roasted pork (Schweinebraten) and sauerkraut. Enjoy with a cold German Lager or a crisp Hefeweizen to cut through the richness. Serve with a side of creamy cucumber salad (Gurkensalat) for a refreshing contrast.