Bratkartoffeln (German Cottage Potatoes With Bacon)
Classic German-style pan-fried potatoes, known as Bratkartoffeln, can be prepared at home in an hour for a delicious side dish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling salted water. Scrub 1 pound of same-sized potatoes and cook until tender; cool slightly, then peel warm.
-
Chop 2 to 3 ounces bacon and cook in a large frying pan over medium heat until limp; remove bacon, leaving the grease. Melt 1 tablespoon unsalted butter in the pan without browning.
-
Slice the cooled potatoes into 1/4-inch pieces and arrange in a single layer in the hot fat, layering any extra slices on top.
-
Sprinkle with 1/4 cup chopped onions and the cooked bacon. Cook over medium heat for 10 to 15 minutes until golden brown underneath, then flip without stirring.
-
Season with 1/4 teaspoon each of marjoram and caraway seeds (optional), plus salt and pepper to taste. Continue cooking for 5 to 10 minutes, adding butter if needed for browning.