Serves 4
45 min
Bratkartoffeln (German Cottage Fries)
Recipe GLPR31c47aa9ddbdd7
A classic German comfort dish of crispy pan-fried potatoes with smoky bacon and caramelized onions, finished with fresh cracked pepper. Waxy potatoes hold their shape beautifully while developing golden, crispy edges against the sides of the skillet.
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Ingredients
2 pounds waxy potatoes (red or yellow), unpeeled
2 tablespoons canola oil, plus more as needed
1 large yellow or white onion, diced
6 slices bacon (6 to 7 ounces), chopped
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Wash the waxy potatoes thoroughly under cold water, scrubbing gently to remove any dirt. Leave the skins on. Cut into roughly 1-inch cubes and set aside.
In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 7 to 8 minutes, stirring occasionally. Transfer to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
Add the canola oil to the bacon fat in the skillet. Once shimmering, carefully add the potato cubes in a single layer. Let them cook undisturbed for 5 to 7 minutes until the bottoms begin to turn golden brown.
Stir the potatoes and continue cooking, stirring every 3 to 4 minutes, for another 12 to 15 minutes until they are tender inside and most edges are crispy and golden. Add more oil if needed to prevent sticking.
Push the potatoes to the sides of the skillet, creating space in the center. Add the butter, then add the diced onion. Sauté the onion in the center for about 5 minutes until it begins to soften and turn translucent.
Toss the onion together with the potatoes and continue cooking for another 3 to 4 minutes, stirring often, until the onion is caramelized and golden.
Return the crispy bacon to the skillet and toss everything together. Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed. Serve hot.
