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.
What are German Fried Potatoes (Bratkartoffeln)?
Bratkartoffeln means literally 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 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 butter (although Ghee is similar. It is cooked for longer, so tastes nuttier than Butterschmalz) You can also use vegetable oil to fry your potatoes. (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
- 2 tbsp butter
- salt
- pepper
- handful parsley – finely chopped.
Bratkartoffeln Recipe
- Cube the onion and the bacon.
- Heat 1 teaspoon 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 tablespoon butter in the pan and fry the potatoes on medium heat until crispy. 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 potatoes at once, then fry 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 a 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 was 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.
Bratkartoffeln - German Fried Potatoes
Ingredients
- 1 onion
- 150 g smoked bacon 5 oz, breakfast bacon or bacon lardons can be used.
- 600 g boiled potatoes 21 oz, best boiled the day before - sliced about 0.5 cm
- 2 tablespoon butter
- salt
- pepper
- 1 handful parsley finley chopped
Instructions
- Cube the onion and the bacon.
- Heat 1 tablespoon 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 tablespoon butter in the pan and fry the potatoes on medium heat until crispy. 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 potatoes at once, then fry 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.
I make these frequently however i use the bacon grease to fry my potatoes .I know not very healthy but oooh soo good!
That seems to be a delicious alternative as well. Your potatoes will have a great flavour. Thanks for sharing.
Clarified butter is widely available here in the UK. It’s sold as an ingredient for Indian foods. They call it Ghee.
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
Oh I just love these, reminds me of my Oma!
Thank you