Let's get talking about this Bratkartoffeln recipe - my favourite German fried potato dish. It is quick and simple to make, yet packed with flavours and goodness. It is so versatile and can be used as a side dish for schnitzel, goulash, or any other meat, or even as a main course on its own.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
What are German Fried Potatoes (Bratkartoffeln)?
Bratkartoffeln means translated to "fried potatoes". Other descriptions for these German fried potatoes would be "German home fries" or "German skillet potatoes". These are pan-fried boiled potatoes usually accompanied by onions, bacon ("speck" in German) and eggs.
This dish can be used as a side dish or main course. In restaurants in Germany, they are often served as a side dish alongside Goulash, Schnitzel or other hearty meats.
In German homes, this is a favourite way of using up leftover boiled potatoes. However, it can also be made with raw potatoes.
How to Make Bratkartoffeln (German Fried Potatoes)
There are many ways to make this dish. This is a basic bratkartoffeln recipe, but I will note some recipe ideas for you further on.
Germans will fry their potatoes traditionally in Butterschmalz (clarified butter). I was never able to find it when I lived in England, so I substituted this with oil and butter (although Ghee is similar. It is cooked for longer, so tastes nuttier than Butterschmalz). (I found this brilliant article on how to make clarified butter at home). The advantage of using clarified butter or oil for frying your potatoes is that they can heat up a lot hotter than butter.
Ingredients for 4 people as a side dish
- 1 onion
- 150 g / 5 oz smoked bacon
- 600 g / 21 oz boiled potatoes best boiled the day before - sliced about 0.5 cm
- 3 tablespoon vegetable oil with 2 tbsp butter
- salt
- pepper
- handful parsley - finely chopped.
Bratkartoffeln Recipe
- Cube the onion and the bacon.
- Heat 1 tablespoon clarified butter in the frying pan and first start frying the bacon, then add the onion and fry until the onion is translucent. (Make sure that the onion does not burn, as this will leave a bitter taste).
- Remove both from the pan and set aside.
- Peel the potatoes (optional) and slice into 0.5 cm thick slices. Melt the remaining tablespoons of clarified butter in the pan and fry the potatoes on medium heat until crispy. Do not turn them too soon, give each side about 3-4 minutes before turning. When adding the potatoes to the frying pan, make sure that each potato has space in the pan. This will ensure that they fry evenly. If your pan is too small to fry all the potatoes at once, then fry them in batches.
- Do not stir the potatoes but carefully turn them individually.
- After approximately 20 minutes add the onions and bacon and fry for a further 2 minutes while carefully turning with a spatula.
- Season with salt and pepper. Before serving, mix in the chopped parsley.
Alternative ways of cooking German fried potatoes
Can I make Bratkartoffeln from raw potatoes?
Yes, you can make German fried potatoes from uncooked potatoes.
If you want to use raw potatoes, peel and slice them very finely. I would advise you to fry them in oil or clarified butter, as this will take higher heat than butter. Follow the recipe above until point three.
- Heat the oil in the pan and add the uncooked potato slices to the pan. Cover with a lid and leave to fry on medium to low heat for around 8-10 minutes.
- Carefully turn the potatoes and then fry until golden brown. Lower to heat and steam the potatoes for a further 18-20 minutes.
- Add the onion and bacon and fry for a further 2 minutes while carefully turning with a spatula.
- Season with salt and pepper. Before serving, mix in the chopped parsley.
Make Bratkartoffeln in the Oven
Yes, it is possible to make German fried potatoes in the oven. However, I feel this is closer to the British dish "Roast potatoes". Making the Bratkartoffeln in the oven is healthier, as you use less fat. Also, it is easier to cook for a larger group.
- Preheat the oven to 200°C or 392°F .
- Fry the bacon and onions in a pan, as described in the original recipe.
- Coat the boiled, sliced potatoes with some oil using a pastry brush (affiliate link).
- Season with salt, pepper and any seasoning you fancy.
- Leave to roast in the oven for around 30-45 minutes.
- Mix in with the fried bacon and onions and sprinkle with parsley before serving.
More Bratkartoffel Recipe Ideas
- Bratkartoffeln with egg - as a main course add some scrambled eggs to your fried potatoes. Alternatively, serve with a fried egg.
- Bratkartoffeln with rosemary or paprika - these are the two popular seasonings for fried potatoes if you fancy a bit of change.
- Vegan Bratkartoffeln - fry the potatoes and onions in vegetable oil. Omit Bacon.
- Bratkartoffeln with fresh herbs - try substituting the parsley with either chives or dill.
How to store fried potatoes?
You can eat the Bratkartoffeln up to two days after you have cooked them, as long as it is stored in the fridge in an airtight container.
You can freeze the German fried potatoes in an airtight container for up to three months. To serve, ensure that they are thoroughly defrosted. Then crisp them up again, by frying them in a pan.
More German Side Dishes you might like
- Spätzle Recipe
- German Red Cabbage
- Cucumber Radish Salad with Apple
- German Potato Salad with Apple and GherkinsGerman Potato Salad with Apple
- German Pasta Salad
This post was first published in February 2015 and updated in February 2021. Here is the old picture for your reference.
Recipe
Bratkartoffeln - German Fried Potatoes
Ingredients
- 1 onion
- 150 g (5 oz) smoked bacon breakfast bacon or bacon lardons can be used.
- 600 g (1 lb) boiled potatoes best boiled the day before - sliced about 0.5 cm
- 3 tablespoon clarified butter or use sunflower oil and a teaspoon of butter.
- salt
- pepper
- 1 handful parsley finley chopped
Instructions
- Cube the onion and the bacon.
- Heat 1 tablespoon clarified butter in the frying pan and start frying the bacon, then add the onion and fry until the onion is translucent. (Make sure that the onion does not burn, as this will leave a bitter taste).
- Remove both from the pan and set aside.
- Peel the potatoes (optional) and slice into 0.5 cm thick slices. Melt the remaining tablespoons of clarified butter in the pan and fry the potatoes on medium heat until crispy. Do not turn them too soon, give each side about 3-4 minutes before turning. When adding the potatoes to the frying pan, make sure that each potato has space in the pan. This will ensure that they fry evenly. If your pan is too small to fry all the potatoes at once, then fry them in batches.
- Do not stir the potatoes but carefully turn them individually.
- After approximately 20 minutes add the onions and bacon and fry for a further 2 minutes while carefully turning with a spatula.
- Season with salt and pepper. Before serving, mix in the chopped parsley.
- PS. These quantities are meant for a side dish. For a main dish just quantify the ingredients.
Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Raymond B says
Thanking you for sharing this recipe, my mother used to make it for me.looking forward to trying your recipe.
Marita Sinden says
You are welcome! Let me know what you think.
pindownload says
Clarified butter is easy to find here in the UK — it’s often sold as an ingredient for Indian cooking, where it’s called ghee.”
Marita Sinden says
Thank you for the tip!
Elke says
I make these frequently however i use the bacon grease to fry my potatoes .I know not very healthy but oooh soo good!
Marita says
That seems to be a delicious alternative as well. Your potatoes will have a great flavour. Thanks for sharing.
Bernard Peek says
Clarified butter is widely available here in the UK. It’s sold as an ingredient for Indian foods. They call it Ghee.
Marita says
Hi Bernard, thanks for your comment. You are right Ghee is very similar to clarified butter, but because it is cooked longer it has a nuttier taste. I will update my post to add it as as an alternative. THanks for pointing this out. Marita
gordon says
Hi, futher to Ghee. You will find it in most Indian/asian grocery stores in Europe. Its not cheap these days. It is also sold online by Indian/asian suppliers. There is, I suppose, also the traditional French Duck Fat (Graisse de Canard) which is more reasonable and keeps well in cold larder, which maybe more similar and appropriate to your bratkartoffeln. Just subscribed! Regards, GS Agen 47,Fr
Andie says
Whenever I go back to Germany that's my favorite food! When I make them at home instead of the clarified butter or oil I use bacon up which is shelf stable bacon grease makes it especially tasty! (Can be found at most groceries stores such as kroger.)
Marita Sinden says
Hi Andie, Thanks for your comment! I can imagine that is really delicious! Thank you for the tip.
Best Wishes Marita
Marissa Schaumloffel says
Oh I just love these, reminds me of my Oma!
Marita says
Thank you
Gita says
I’m always looking or different ways to spice up my potatoes. Definitely trying this for the family!
Janice says
Wow, fantastic recipe! All the delicious flavours of the bacon absorbed into the potatoes.
Mihaela|https://theworldisanoyster.com/ says
I love any German salad! You just sorted my dinner tonight, thanks!:)
Gina says
Yes, please. Fry potatoes are awesome!
Alyssa says
This looks so simple and flavorful! Bacon and potatoes are a fabulous combo!
Lindsay says
Looks so delicious. I think I’d love it for breakfast with some eggs. Bacon just makes everything better!
Sue says
These potatoes are calling my name!
Arica says
We love making fried potatoes, but we’ve never tried it with bacon. That sounds amazing. Great recipe 🙂
Cindy Mom, the Lunch Lady says
Potatoes, onions and bacon! Is there anything better in life? This looks absolutely delicious!!
Kalin says
Yum! I love fried potatoes, especially at breakfast, and would love to try a variation of this with eggs like you suggested! They also sound like they’d be amazing with schnitzel — I’ve never made it myself but would love to try