Bratkartoffeln
Crispy German pan-fried potatoes with onions and bacon, finished with fresh parsley. A rustic, one-pan side or light main that comes together in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 lbs potatoes, waxy (such as Yukon Gold)
- 6 oz bacon, chopped
- 1 medium onion, yellow, sliced thin
- 2 cloves garlic, minced
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Cut potatoes into 3/4-inch cubes. Place in a pot of cold salted water.
- 2
Bring to a boil, then reduce heat. Simmer 8–10 minutes until just tender but still holding shape.
- 3
Drain potatoes well in a colander. Spread on a clean kitchen towel to cool and dry.
- 4
In a 12-inch skillet over medium-high, cook bacon until crispy, 5–6 minutes. Transfer to a plate.
- 5
Add onion to the bacon fat. Cook, stirring occasionally, until golden and soft, 4–5 minutes.
- 6
Add garlic and stir until fragrant, about 30 seconds.
- 7
Add dried potatoes to the skillet in a single layer. Do not stir for 3 minutes—let them brown.
- 8
Stir and spread into an even layer again. Cook until golden and crispy, 4–5 minutes more.
- 9
Taste and season with salt and pepper. Return bacon to the skillet and toss gently to combine.
- 10
Transfer to a serving dish. Garnish with fresh parsley and serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- colander
- kitchen towel
- wooden spoon
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