Dinner · 40 min · german

Bratkartoffeln — Crispy Fried Potatoes

German flavors, weeknight effort. Waxy potatoes meets bacon in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Waxy potatoes
• 5 slices Bacon
• 1 Yellow onion
• 2 tbsp Butter
• 3 tbsp Vegetable oil
• 0.25 cup Fresh parsley

Steps

1. Boil the whole potatoes in salted water until just tender, then chill them completely — cold potatoes slice cleanly and fry crisper. Overnight in the fridge is ideal.
2. Slice the cold potatoes 1/4-inch thick. Render the chopped bacon in a wide skillet until crisp, then lift it out.
3. Add the oil and butter to the bacon fat, lay in a single layer of potato slices, and — this is the hard part — leave them alone for 5 minutes per side so a real crust forms. Crowding the pan is the only unforgivable sin here.
4. When the potatoes are golden, stir in the sliced onion and let it soften and sweeten in the fat for 5 minutes. Return the bacon.
5. Season with salt and pepper and shower with parsley. Serve alongside schnitzel, sausages, or fried eggs — or honestly, straight from the pan.

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