Traditional Fried Potatoes (Bratkartoffeln)
- 1kg potatoes
Tip: We tested over 20 variants of potatoes available in UK supermarkets and the one closest to German potatoes are "Waitrose Essential Potatoes", ideally the Charlotte variant
- Butter or oil: Use either butter for its rich flavour or oil for a lighter result. You can mix them up, too.
- 1 Onion, diced
- Salt and pepper: Season to taste.
LET’S START COOKING,
Start by peeling and slicing your potatoes into evenly-sized rounds.
Hack: Place the potato slices in a bowl of cold water and let them soak for about 10 minutes. Ensure that the water covers the potatoes completely.
After soaking, drain the potatoes and pat them dry using a clean kitchen towel or paper towels. It's essential to remove excess moisture from the surface to achieve the desired crispiness.
Heat a skillet or frying pan over medium heat and add a splash of vegetable and/or butter.
Once the oil is hot, add the drained and dried potato slices to the pan, making sure not to overcrowd them. This allows the potatoes to cook evenly and ensures proper browning. Cover with a lid.
Fry the potato slices for a few minutes on each side until they turn golden brown and crispy. You can season them with salt, pepper, and other herbs or spices of your choice while frying.
Once the Bratkartoffeln are cooked to your liking, transfer them to a paper towel-lined plate to drain any excess oil.
By incorporating this kitchen hack into your Bratkartoffeln recipe, you'll be able to achieve potatoes that are crisp on the outside, fluffy on the inside, and bursting with flavour.
Bratkartoffeln can be customized according to personal preferences. Some variations include adding herbs like parsley or thyme, garlic for extra flavor, or bacon for a smoky taste. Feel free to experiment and adjust the recipe to suit your taste preferences.
ENJOY & SHARE
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